Real Thai Green Curry Paste (Nam Prik Gen Kayo Wan)

This is a green curry paste recipe from central Thailand that incorporates the Indian spices of the South and the fresh herbs from the North. This recipe will make a bulk curry paste that will keep for a few weeks in the refrigerator and make several batches of curry. Fresh curry paste always makes your curries taste better than premade pastes that contain preservatives.

Step: 1

Combine green chiles, shallots, cilantro roots, garlic, Thai basil, lemongrass, galangal, kaffir lime peel, shrimp paste, cumin seeds, turmeric, coriander seeds, salt, and white pepper in a mortar and pestle; pound into a smooth paste.

Per Serving: 13 calories; protein 0.7g; carbohydrates 2.7g; fat 0.2g; cholesterol 0.5mg; sodium 198.7mg.

Getting stay in and cook your dinner instead of eat in the evening out is good a process in the right way if you’re focusing on eating healthier. There’s no good way to know exactly what’s happen into the food you’re eating than by making it yourself! Mastering the main dish is only half the battle , though . And once you’ve mastering your chicken, steak, or fish, it’s time to turn your attention to the ever- important side dishes.

A side dish would easily derail your health goals, as sugar , sodium, fat, and calories would all get than high quickly if you’re not careful . But with our good practise of cook on side dish recipes, you won’t ever run into that mistakes .