Blend scaler

What you asked

Blend:

Thai curry paste

Version:

Green curry paste (gaeng khiao wan) — Standard central Thai practice

Target batch:

50 g

How it was worked out

Each ingredient's parts are divided by the total parts to give its share of the mix, and that share is multiplied by the target batch weight. Scaling is linear, so the same shares apply at any batch size.

1. 1. Add up the parts

   Fresh green bird’s eye chillies 4 + Asian shallot 3 + Lemongrass 3 + Garlic 2 + Galangal 1 + Makrut lime zest 1 + Kapi 0.5–1 (typically 0.5) + Coriander seed 0.25–0.5 (typically 0.3)

   = 14.8 parts

   Ingredients given as a range use the typical value, or the midpoint where no typical value is recorded.

2. 2. Work out the weight of one part

   50 g ÷ 14.8 parts

   = 3.38 g per part

3. 3. Multiply each ingredient by its parts

   = 8 ingredients scaled

What this assumes

• Proportions are by weight, not by volume. Measuring these by spoon would give a different mix, because the spices differ in density.
• Proportions come from the "Green curry paste (gaeng khiao wan)" version, attributed to Standard central Thai practice.
• Those proportions are recorded as representative.

Where this stops being reliable

• Some proportions are recorded as ranges. The scaled weights use the typical value and should be treated as a starting point.
• This is one of 3 versions recorded for Thai curry paste. It is not the definitive one — there isn't one.

Evidence