Green curry paste (nam prik kaeng khiew wah)
1 batch
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 to 2 minutes until they are aromatic and slightly browned. Pound them with the remaining ingredients to produce a fine paste.
From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987
Posted by Stephen Ceideburg April 18 1990.