Green Curry Paste | Kreaung Geng Geng Gwio Warn

If I could categorize my personality by using flavours, then I would be a citrus person. I love all things citrus, whether in fruit, scent or flavour. My favourite citrus is limes – to use with an ice cold margarita  or even to clean my fridge with. So, when making a green curry paste I tend to make sure it is ‘heavy’ on lime. This recipe below is exactly that – it has the wonderful lime scent and the strong chilli flavour is complimented by the soft notes the lime brings to the party. This recipe is a combination of the one out of my Curry recipe book, and the one given to me by Alvin Quah. You will never use all of this paste at once, but you can make it and store it in the fridge to use each time you want to make a green curry. Just fry a few teaspoons of the paste before adding it to your chosen ingredients.

Green Curry Paste
Green Curry Paste

Green Curry Paste | Kreaung Geng Geng Gwio Warn

Author: Adapted from Curry page 217

Ingredients

  • 10 mls coriander seeds
  • a few blades of mace
  • 15 mls dried red chillies
  • pinch of salt
  • 5 mls turmeric
  • 2.5 mls white pepper
  • 5 mls ground cumin
  • 3 kaffir lime leaves
  • 15 mls galangal paste
  • 2 lemongrass stalks white part only, chopped
  • 6 green chillies deseeded
  • 30 g coriander stalks and leaves
  • 15 mls ginger chopped
  • 1 shallot chopped
  • 4 garlic cloves smashed and peeled
  • 5 mls shrimp paste
  • 4 spring onions chopped
  • zest and juice of 2 limes
  • 30 mls fish sauce
  • 15 mls canola oil

Instructions

  • start by dry roasting the coriander seeds and the mace
  • when you can smell the spices add all the ingredients into a blender
  • blend to a smooth paste, pushing down the sides a couple of times

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Lavender and Lime Signature
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21 thoughts on “Green Curry Paste | Kreaung Geng Geng Gwio Warn

  1. What an incredible curry paste recipe Tandy – green curry is one of my favourites. I can almost smell how fragrant this must be. This would also make an awesome gift.
    🙂 Mandy

  2. Mmm, curry! I’ve always wanted to make my own curry paste, but oh, there’s a local thai place that is just so good–and cheaper than buying some of the supplies, lemongrass is expensive around here and I don’t think I’ve seen galangal although I bet it’s at the international market. I will do it one of these days! My own fresh curry paste sounds amazing.

    1. sometimes it is worth splashing out on the ingredients – but if you can find a good ready made paste then that it also good 🙂

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