Green curry paste (thai)
1 servings
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
Contributed to the echo by: Stephen Ceideburg Originally from: "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987 This is easy to make. Make lots and freeze it for future use. If you're not a fan of pounding you can use a food processor. Just don't overdo the processing. Green Curry Paste (Nam Prik Kaeng Khiew Wah) Place the cumin and coriander seeds in a pan, without adding any oil. Dry-fry them, stirring, for 1-2 minutes until they are aromatic and slightly browned. Pound them with the remaining ingredients to produce a fine paste.
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