Green curry paste (kruang gaeng keow wan)
1 cup
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Roughly chopped lemon grass |
| 1 | tablespoon | Galangal (dried) presoaked for 30 minutes |
| 2 | tablespoons | Chopped garlic |
| 1 | medium | Onion; chopped |
| 2 | Whole coriander plants (including root & stems) | |
| 1 | teaspoon | Chopped lime or lemon zest |
| 15 | Fresh green chilies | |
| 10 | Black peppercorns; cracked | |
| 2 | teaspoons | Ground coriander |
| 2 | teaspoons | Ground cumin |
| 2 | teaspoons | Salt |
| 3 | Cloves | |
| 3 | Bay leaves | |
| 2 | tablespoons | Vegetable oil; for blending |
Directions
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