Nam phrik kaeng khiao wan (green curry paste)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 15 | Green hot chilies | |
| 1 | tablespoon | Chopped garlic |
| 1 | tablespoon | Chopped lemon grass 1 |
| 1 | teaspoon | Chopped coriander root |
| 1 | tablespoon | Coriander seeds |
| 1 | teaspoon | Salt |
Directions
In a wok over low heat, put the coriander seeds, and cumin seeds and dry fry for about 5 minutes, then grind into a powder.
Into a blender, put the rest of the ingredients except the shrimp paste and blend to mix well. Add the coriander-cumin seed mixture and the shrimp paste and blend to obtain ½ cup of a fine-textured paste.
This can be stored in a glass jar in the refrigerator for about 3-4 months.
Recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo Srisawat.