Gang keo wan (green curry paste)

Yield: 1 Servings

Measure Ingredient
2 \N Long green chillies
10 smalls Green chillies
3 teaspoons Lemon grass
6 teaspoons Shallots
6 teaspoons Garlic
1 cc Galangal (or 1/2\" cube fresh ginger if you can't find
3 \N Coriander roots
1 teaspoon Coriander seeds
½ teaspoon Cumin
½ teaspoon White pepper

1 t kaffir lime rind or leaves (or ordinary lime) 2 t shrimp paste 1 t salt If you want to make it milder, de-seed the chillies. Method: Chop up fresh herbs (quantities are for chopped amounts), then grind, starting with hard dry ingredients and moving on to leafy, soft ingredients, adding the shrimp paste and shallots last. Best done with mortar and pestle, but a small food processor is OK. 1⅕ Meat Curry Dish

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