How is Thai Green Curry Paste used in Thai cooking?

Green curry paste - prik gaeng kiaw waan - gets its colour and its grassy, fragrant heat from fresh green chilies, usually the milder long green prik noom, pounded with lemongrass, galangal, garlic, shallot, kaffir lime, and coriander root. It's typically the spiciest of the Thai pastes, but bright and herbal with it. If you don't like coriander, a handful of sweet Thai basil leaves keeps the paste vividly green. We pound it fresh in the mortar, hardest ingredients first, until it turns to a smooth, fragrant green paste.

Can I cook with Thai Green Curry Paste in a Chiang Mai cooking class?

Yes - we use Thai Green Curry Paste in our hands-on classes. Explore them on our Cooking Classes page.

Thai Green Curry Paste - Thai Pantry Essentials | Thai Akha Kitchen

Green curry paste - prik gaeng kiaw waan - gets its colour and its grassy, fragrant heat from fresh green chilies, usually the milder long green prik…

Thai Green Curry Paste - Thai Pantry Essentials | Thai Akha Kitchen Green curry paste - prik gaeng kiaw waan - gets its colour and its grassy, fragrant heat from fresh green chilies, usually the milder long green prik…