Green curry paste (kruang kaeng khew wan)

Yield: 6 servings

Measure Ingredient
4 larges Fresh Green Chillies OR
8 smalls Fresh Green Chillies
½ cup Purple Shallots OR
1 medium Onion, Chopped
1 tablespoon Chopped Garlic
½ cup Chopped Fresh Coriander (Cilantro/Chinese Parsley)
\N \N Including Roots, Stems. And Leaves
¼ cup Finely Sliced Lemon Grass OR
1 medium The Thinly Slice Rind Of 1 Medium Lemon
1 tablespoon Chopped Galangal, Fresh Or Frozen
2 teaspoons Ground Coriander
1 teaspoon Ground Cumin
1 teaspoon Black Peppercorns
1 teaspoon Ground Turmeric
1 teaspoon Dried Shrimp Paste
2 tablespoons Vegetable Oil

Yield: 1 Cup (8 Fluid Ounces)

Don't let the colour fool you, a green curry can be devastatingly hot if prepared the traditional way. For less heat, discard the chilli seeds.

Remove the stems and roughly chop the chillies. Put into an electric blender with all of the other ingredients and blend to a smooth paste. Add a Tbls of extra oil or a little water, if necessary, to facilitate blending and store as you would the red curry paste.

From Charmaine Solomon's Thai Cookbook by Charmaine Solomon

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