Thai Green Curry
- SALT FREE -
Kreung Gaeng Kiow Wahn, or commonly known to us, 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 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. Also 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.
Ingredients: Green and red chiles, galangal, cumin, coriander, shallots, garlic, cilantro, lemongrass, Lampong pepper and makrut lime leaves.
Flavor of Thai Green Curry
This salt-free curry is bittersweet, earthy, and citrusy with peppery notes and medium heat.
Uses of Thai Green Curry
Visit website for full Thai green curry (gaeng kiow gai) recipe. 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.