Recipe: Nam Phrik Kaeng Khiao Wan (Green Curry Paste)
Categories: Thai, Curry
Yield: 1 Servings
15 Green hot chilies 3 tb Chopped shallots 1 tb Chopped garlic 1 ts Chopped galangal 1 tb Chopped lemon grass 1/2 ts Chopped kaffir lime rind 1 ts Chopped coriander root 5 Peppercorns 1 tb Coriander seeds 1 ts Cumin seeds 1 ts Salt 1 ts Shrimp paste
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 adn blend to mix well. Add the coriander-cumin seed mixture and the shrimp paste and blend to obtain 1/2 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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