Imagine transporting your taste buds to the vibrant streets of Thailand with just one magical ingredient - the legendary Gang Keo Wan Green Curry Paste! This isn't just another condiment; it's a culinary masterpiece that transforms ordinary dishes into extraordinary gastronomic experiences. Whether you're a seasoned chef or a curious home cook, this homemade green curry paste will revolutionize your cooking, bringing the authentic, bold flavors of Thai cuisine right into your kitchen with minimal effort and maximum impact.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Thai
Serves: 1 cup
Ingredients
- 2 green chilies
- 1 stalk lemongrass, chopped
- 1 tablespoon galangal, chopped
- 3 cloves garlic
- 3 shallots
- 1 teaspoon coriander roots
- 1 tablespoon kaffir lime zest
- 1 tablespoon shrimp paste
- 1 tablespoon turmeric powder
- Salt to taste
Instructions
- Begin by preparing all your ingredients. Rinse the green chilies under cold water, and if you prefer a milder paste, remove the seeds. Chop the lemongrass into small pieces, discarding the tough outer layers. Peel and finely chop the galangal, garlic, and shallots. If you have fresh coriander roots, rinse them well and chop them finely.
- In a mortar and pestle or a food processor, combine the chopped green chilies, lemongrass, galangal, garlic, shallots, and coriander roots. If using a mortar and pestle, start by pounding the harder ingredients like lemongrass and galangal until they break down.
- Add the kaffir lime zest to the mixture. This will add a fragrant citrus aroma to your curry paste. Continue to pound or blend until the mixture is a smooth paste, scraping down the sides as necessary.
- Once the mixture is smooth, add the shrimp paste and turmeric powder. The shrimp paste adds a deep umami flavor, while the turmeric will give the paste a vibrant color. Mix thoroughly until all ingredients are well combined.
- Season the paste with salt to taste. Start with a small amount and adjust according to your preference. Blend or pound the mixture again to ensure the salt is evenly distributed.
- Transfer the Gang Keo Wan Green Curry Paste to a clean, airtight container. This paste can be used immediately in your Thai curry dishes or stored in the refrigerator for up to a week. For longer storage, consider freezing it in ice cube trays for easy portioning.
Tips
- Freshness is Key: Always use fresh ingredients, especially the herbs and aromatics like lemongrass, kaffir lime zest, and coriander roots. Fresh ingredients make a massive difference in flavor intensity.
- Mortar and Pestle Magic: While a food processor works, a traditional mortar and pestle releases more essential oils and creates a more authentic texture. If possible, use this traditional method.
- Spice Level Control: Remove seeds from green chilies if you prefer a milder paste, or keep them for an extra kick of heat.
- Storage Hack: Freeze the paste in ice cube trays for convenient, portioned servings that can last up to 3 months.
- Ingredient Substitution: If you can't find galangal, ginger can be a reasonable substitute, though the flavor profile will be slightly different.
- Uniform Chopping: Ensure all ingredients are finely chopped or pounded to create a smooth, consistent paste that blends seamlessly into your curries.
Nutrition Facts
Calories: 30kcal
Carbohydrates: 6g
Protein: 1g
Fat: 1g
Saturated Fat: 0g
Cholesterol: 0mg
