Kreung Gaeng Kiow Wahn, commonly known to us as green curry paste, was created many centuries ago. Like most Thai curries, our version is heavily spiced with chiles and rates at about a 6-7 on a heat scale of 1-10. We handcraft this authentic blend by mixing together green and red chiles, galangal, cumin, coriander, shallots, garlic, cilantro, lemon grass, Lampong pepper and makrut lime leaves.
This salt-free curry is bittersweet, earthy, and citrusy with peppery notes and medium heat.
For traditional Thai curry paste, mix 1 T with 1 T fish sauce or water and a squeeze of fresh lime juice. Try in chicken and tuna salad.
This curry is essential to Thai cuisine, but also can be used to spice up other Asian and Indian curries; just 1 tsp. is enough to punch up the aroma and flavor. Try sprinkling 1-2 tsp. into ordinary chicken or tuna salad to really spice it up. To make a paste, simply mix 1 tbsp. curry powder with 1 tbsp. each of water and oil. For a traditional Thai paste, use fish sauce and a squirt of lime in lieu of the water.
Salt-Free
MSG-Free
Nut-Free
Dairy-Free
Gluten-Free
Corn-Free
Sweetener-Free
Sugar-Free
Sesame-Free
Vegetarian
Vegan
Green and red chiles, galangal, cumin, coriander, shallots, garlic, cilantro, lemongrass, Lampong pepper and makrut lime leaves.
A deliciously sweet and spicy curried chicken with mango and vegetables.
This refreshing and not-too-spicy chicken curry recipe is quicker and tastier than takeout! Our Thai Green Curry adds citrusy heat to a creamy coconut milk sauce that coats each bite. Leave out the chicken or swap it for tofu for a vegan or vegetarian version.
A deliciously sweet and spicy curried chicken with mango and vegetables.
This refreshing and not-too-spicy chicken curry recipe is quicker and tastier than takeout! Our Thai Green Curry adds citrusy heat to a creamy coconut milk sauce that coats each bite. Leave out the chicken or swap it for tofu for a vegan or vegetarian version.
