Green curry paste/nam prik kaeng khiew
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Cumin seeds |
| 1 | teaspoon | Coriander seeds |
| 6 | Fresh green chilies, | |
| Chopped | ||
| 1 | tablespoon | Chopped lemon grass |
| 1 | teaspoon | Chopped coriander root |
| 1 | tablespoon | Chopped shallots |
| 1 | tablespoon | Chopped garlic |
| 1 | teaspoon | Chopped galangal |
| 7 | Peppercorns | |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Shrimp paste |
Directions
Place the cumin and coriander seeds in a pan, without adding any oil.
Dry-fry them, stirring, for 1-2 minutes until they are aromatic and slightly browned. Pound them with the remaining ingredients to produce a fine paste.
SOURCE: National Cooking Echo 04/18/90 Contributed to the echo by: Stephen Ceideburg Originally from: "Discover Thai Cooking", by Chaslin, Canungmai and Tettoni; Times Edition, Singapore, 1987