Green curry paste also known as kreung gaeng keo wahn, is made with fresh green chillies and aromatic herbs including coriander, basil, white pepper, wild ginger and lemongrass. A fragrant paste used to flavour chicken and fish dumpling dishes, and excellent with seafood, vegetables, tofu, eggs, rice, soups and noodle dishes. BRONZE MEDAL WINNER 2019 RASWA Perth Royal Food Awards Class 10: Curry Pastes
