Keow Wan Green Curry Paste

Andrew Zimmern’s Kitchen Adventures

This fresh-tasting, spicy green curry paste is extremely versatile. Try it with shrimp, salmon, snapper, chicken and assorted mixed vegetables.

  • Total Time:
  • Servings: Makes about 3/4 cup

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  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 7 black peppercorns
  • 3 tablespoons water
  • 3 stalks of fresh lemongrass, tender inner bulb only, chopped
  • 1/3 cup loosely packed cilantro
  • 1 medium shallot, chopped
  • 6 garlic cloves
  • 4 green Thai chiles, stemmed and chopped
  • One 1 1/2-inch piece of galangal, peeled and chopped
  • 2 teaspoons grated lime zest
  • 1 teaspoon Thai shrimp paste
  • Salt

How to make this recipe

  1. In a small skillet, toast the coriander seeds, cumin seeds and peppercorns over moderately high heat until fragrant and beginning to pop, about 1 minute. Transfer to a spice grinder and let cool completely. Grind to a powder.

  2. In a food processor, combine the spice powder with all of the remaining ingredients except the salt and process to a paste. Season with salt.

Make Ahead

The fresh curry paste can be refrigerated for up to 3 days.

Contributed By Published March 2013

500173 recipes/keow-wan-green-curry-paste 2013-12-06T23:33:56+00:00 Andrew Zimmern southeast-asian|sauces-and-condiments|make-ahead|web-exclusive march-2013 recipes,keow-wan-green-curry-paste 500173

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