Yield: 1 cup
Measure | Ingredient |
---|---|
4 tablespoons | Roughly chopped lemon grass |
1 tablespoon | Galangal (dried) presoaked for 30 minutes |
2 tablespoons | Chopped garlic |
1 medium | Onion; chopped |
2 \N | Whole coriander plants (including root & stems) |
1 teaspoon | Chopped lime or lemon zest |
15 \N | Fresh green chilies |
10 \N | Black peppercorns; cracked |
2 teaspoons | Ground coriander |
2 teaspoons | Ground cumin |
2 teaspoons | Salt |
3 \N | Cloves |
3 \N | Bay leaves |
2 tablespoons | Vegetable oil; for blending |
Blend ingredients together in blender or food processor until a smooth paste is formed. Refrigerate and use curry paste within a week.
Or... spread paste in a plastic zipper bag and freeze flat on a baking sheet; break off pieces of the frozen paste as needed for curry recipes.
Adapted by Karen Mintzias from a recipe in: "Thai Cooking Class" by Somi Anuntra Miller & Patricia Lake Submitted By KAREN MINTZIAS On 11-19-95