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