Green curry paste (nam prik kang khiaw-waan)
6 servings
Ingredients
| Quantity | 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 | Inch Dried Galangal (Kha) | |
| 1 | teaspoon | Ground Lemon Grass OR |
| 1 | Stalk Lemon Grass, Fresh | |
Directions
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