Name: Green and red Thai curry paste (Nam Phrik Kaeng Khiaw Whaan + Kaeng Ped)
Prep time: 10 min
Ingredients: 7 small green chillies ((for green curry paste)); 1 tbsp dried red chillies ( (for red curry paste)); 4 cloves of garlic; 1 stalk of lemongrass; 1 pc galangal ((approx. 2-3cm long piece)); 3 Kaffir lime leaves; 1 handful fresh coriander; 1 pc fresh turmeric ((approx. 2-3cm long piece)); 1/2 tsp white pepper (whole); 2 tsp coriander seeds; 1 tsp cumin seed; 1/2 tsp salt; 1/2 tsp shrimp paste

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If I don’t travel, I cook! I love to bring recipes from the road, like this original recipe for red and green curry paste from Thailand. The right curry paste is the essence of a good Thai curry!

making curry paste at thai cooking class in chiang mai thailand — An original curry paste also contains many different herbs and spices besides chillies.

Curry paste in Thai cuisine

The curry paste ensures the proper spiciness in a curry! After it is fried in the pan, the aromas of the spices such as chilli, lemongrass, coriander and many more exotic ingredients will unfold. Coconut milk is then used to regulate the spiciness: The more coconut milk you use, the milder the curry gets. Then vegetables and meat or tofu are added.

Chillies in dish for Thai curry paste in cooking class Thailand — Main ingredient of an original Thai curry paste: chillies!

thai green curry with rice — Green Thai curry with rice

Recipe for red and green curry paste

Green and red Thai curry paste (Nam Phrik Kaeng Khiaw Whaan + Kaeng Ped)

Original curry paste recipe from Thailand!

Prep Time 10 minutes

Ingredients

7 small green chillies (for green curry paste)
1 tbsp dried red chillies (for red curry paste)
4 cloves of garlic
1 stalk of lemongrass
1 pc galangal (approx. 2-3cm long piece)
3 Kaffir lime leaves
1 handful fresh coriander
1 pc fresh turmeric (approx. 2-3cm long piece)
1/2 tsp white pepper (whole)
2 tsp coriander seeds
1 tsp cumin seed
1/2 tsp salt
1/2 tsp shrimp paste

Instructions

Peel garlic cloves, galangal and turmeric.
Chop garlic, shallots, lemongrass, galangal, coriander, kaffir lime leaves and turmeric into small cubes. (For green curry, add the green chillies).
Roasted peppercorns, coriander seeds and cumin seeds briefly in a pan without oil.
Put all ingredients (except the shrimp paste) in a mortar and crush everything until a paste is formed.
Finally add the shrimp paste and crush everything in the mortar until the paste becomes fine.

Notes

This quantity is sufficient for a curry dish for 2 to 3 people, depending on the desired degree of spiciness. But you can also make a little more in stock: The paste will keep well sealed in the refrigerator for a few days.

thai basil leaves in a bowl — Fresh Kaffir lime leaves.

Where to get the ingredients?

While turmeric and lemongrass are now also found in traditional supermarkets, the other exotic ingredients are more difficult to find.In any case, you will find everything in the regular selection of an Asian grocery store.