Green curry paste (thai)

Yield: 1 servings

Measure Ingredient
1 teaspoon Cumin seeds
1 teaspoon Coriander seeds
6 Fresh green chilies,
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

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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