Green curry paste (nam prik kang khiaw-waan)

Yield: 6 servings

Measure Ingredient
10 mediums Fresh Green Chillies, Chopped
4 mediums Cloves Garlic, Crushed
1 large Onion, Chopped
½ cup Fresh Coriander, Chopped
2 teaspoons Salt
2 teaspoons Ground Coriander
1 teaspoon Ground Cumin
1 teaspoon Shrimp Paste (Kapi)
1 teaspoon Ground Galangal (Kha) OR
1 \N Inch Dried Galangal (Kha)
1 teaspoon Ground Lemon Grass OR
1 \N Stalk Lemon Grass, Fresh

Yield: ½ Cup

In a blender grind all of the ingredients into a paste. When using dried galangal or fresh Lemon Grass, add both ingredients directly while cooking the curry paste. When using the dried Galangal, soak it in 4 Tbls of hot water and use the soaking water with galangal to give the curry a strong flavor. From Delightful Thai Cooking by Eng Tie Ang

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