Green curry paste (kruang gaeng keow wan)

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

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