Gang keo wan (green curry paste)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 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 | Coriander roots | |
| 1 | teaspoon | Coriander seeds |
| ½ | teaspoon | Cumin |
| ½ | teaspoon | White pepper |
Directions
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