Green curry is pretty much the same as the red curry, most celebrity chefs or home cooks describe green curry as milder and sweeter compared to red curry. But that is not exactly correct. In Thailand, green is as spicy as the red, and as for the sweetness, there is no difference at all. In thai curries it is always seasoned in balance. The key difference between the two is green uses fresh green thai chillis and green bird's eye chilli or one of the other and as for red uses dried red chillis or dried red bird's eye chillis. They are seasoned the same uses coconut milk and cream as a base, so the flavour profile should be the same.
There is this belief that green curry gets the colour from using coriander leaves, I used to make it that way too because when I attended a cooking classes here in the UK, the recipe was with coriander leaves and lots of them. Even other non-Thai celebrity chefs does that too.
This recipe is probably one of the closest to the real thing. I learnt this from a Thai chef i attended in Bangkok. In Thailand they never use coriander leaves as part of the paste, thou they use coriander roots ( or coriander stems/ stalks if root is not in hand). The leaves tend to float in the broth and oxidised within hours of pounding to a paste. As a dish, it doesn't shout as bright green. It subtle pale colour with the green oil dots, this shows that the ingredients released all its flavours.
If you have read my red curry paste ( click here ) if interested. I normally like to make my paste using a pestle and mortar but of course you can use a food processor. Pestle and mortar can be time consuming and very manual work. But if you're up for it. Let's make it together! Happy pounding!
There are ingredients that you have to especially get it from an asian supermarket, oriental in particular. If you can not find them in fresh ingredients section they might be in the frozen section. If not sure, ask the people in charge they will be able to help you. I know sometimes it is confusing and intimidating when you are looking for something and you do not understand the labelling and even what you are looking for. Alternatively, purchase ingredients online.There are plenty of asian shops online.
What you need to get
Galangal- it is related to root ginger, but should never be swap one for the other. You can buy this fresh or frozen. If frozen let it thaw first thoroughly ( see photo below).
Kaffir lime peel- it is wonderfully aromatic .it is a citrus fruit native to South- East Asia, like Thailand, Indonesia, Malaysia and the Philippines. The fruit and juice is bitter, the leaves used for cooking in most thai curries, thai salads and garnishes, the peel on the other hand , its very aromatic and is used for paste. ( see photo below).
Coriander roots- some asian supermarket sell these frozen or fresh, if you are lucky to get it fresh, it comes in a bundle, freeze the rest of them in sealed tight bag.( if not available use bundle of stems.
Kapi (Shrimp paste )- it comes in tub or jar. It is a fermented shrimp, it has a very strong smell. omit if allergy or vegetarian version. For reference ( see photo below).
Lemongrass- you can easily find these in your local supermarkets.
Green chillis and green bird's eye chillis- they are widely available in local supermarkets. If not, asian shops also an option.
Turmeric- fresh turmeric or turmeric powder normally available in local supermarkets. If not definitely available in an asian supermarket not necessarily an oriental supermarket. use fresh if available otherwise powder is perfectly fine.
Nam Prik Gaeng Kiew Wan
Full Ingredients: 1 Portion
4 green chillis, finely chopped
4 green bird's eye chillis , finely chopped
2 lemongrass (white part only), finely chopped
2 tbs galangal, finely chopped
4- 5 slices kaffir lime peel, finely chopped
4 coriander roots, finely chopped
3 asian shallots , finely chopped
4 cloves garlic, finely chopped
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp white peppercorn
1 tsp shrimp paste
1 fresh turmeric ( 2 1/2 cm size) 0r 1/2 tsp powder
pinch salt
Method:
If using food processor, roughly chop ingredients before adding to processor, you can replace powder instead of seeds, to have a finer grain result. If you are using pestle and mortar, Preparation of ingredients is the key.
Pan roast dry ingredients such as coriander seeds, cumin seeds and white peppercorns. Set aside to cool.
Finely chop fresh ingredients except for fresh turmeric no need to chop add straight to mortar later. This is very important to have a fine grain result. They need to be separated as well, As we pound it is added one at the time.
First, pound dry ingredients ( coriander seeds, cumin seeds and white peppercorns) into fine grains or ground.
Add, finely chop lemongrass, pound until fine. Add finely chopped galangal, continue pounding, add kaffir lime peel, coriander roots, finely chopped green chillis and salt. Pound until desired consistency. ( remember to add one at the time and pound then repeat).
Add finely chopped garlic and shallots, these are added after the other ingredients because they produces moisture into the mix. Pound until all grains are broken down into a smooth mixture. Then, add turmeric continue pounding until all mixed together.
Lastly, add kapi ( shrimp paste) pound to mix well.