Green Curry Paste (Kaeng Kiew Wan)

Green curry is considered one of the spiciest coconut-milk based curries. It is a great curry for all kinds of meat and seafood. Garnish with Thai basil to complete the dish.

1 batch makes 1/2 cup.

Super easy

Green Curry Paste (Kaeng Kiew Wan)


For 1 Batch(es)


  • 15 green Thai chilies
  • 1 teaspoons roasted coriander seeds
  • 1 teaspoons roasted cumin seeds
  • 1 teaspoons white peppercorn
  • 1 tablespoons finely chopped galangal
  • 1 tablespoons finely chopped lemongrass (about 1 stalk)
  • 1 teaspoons chopped cilantro roots or stems
  • 3 shallots, coarsely chopped
  • 9 garlic cloves
  • 1/2 teaspoons kaffir lime zest (optional)
  • 1 teaspoons shrimp paste
  • 1 teaspoons salt

Green Curry Paste (Kaeng Kiew Wan) Directions

  1. Make a paste using a mortar and pestle by adding ingredients one at a time in the order given. Pound one ingredient until it’s broken up in small pieces before adding the next one. When all ingredients are added, continue pounding until it forms a fine paste. Alternatively, place coarsely chopped ingredients in a blender and blend until smooth, adding water as needed.

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