Kruang Kaeng Khew Wan (green Curry Paste) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
4 large: Fresh Green Chillies OR,
8 small: Fresh Green Chillies,
1/2 cup: Purple Shallots OR,
1 medium: Onion, Chopped
1 tbsp: Chopped Garlic,
1/2 cup: Chopped Fresh Coriander, Cilantro/Chinese Parsley
Including Roots, Stems. And Leaves
1/4 cup: Finely Sliced Lemon Grass OR,
1 medium: The Thinly Slice Rind Of 1 Medium Lemon,
1 tbsp: Chopped Galangal, Fresh Or Frozen
2 tsp: Ground Coriander,
1 tsp: Ground Cumin,
1 tsp: Black Peppercorns,
1 tsp: Ground Turmeric,
1 tsp: Dried Shrimp Paste,
2 tbsp: Vegetable Oil,
Directions:
Yield: 1 Cup (8 Fluid Ounces)
Dont let the colour fool you, a green curry can be
devastatingly hot if prepared the traditional way. For
less heat, discard the chilli seeds.
Remove the stems and roughly chop the chillies. Put
into an electric blender with all of the other
ingredients and blend to a smooth paste. Add a Tbls of
extra oil or a little water, if necessary, to
facilitate blending and store as you would the red
curry paste.
From Charmaine Solomons Thai Cookbook by Charmaine
Solomon
Source from luhu.jp
Dont let the colour fool you, a green curry can be
devastatingly hot if prepared the traditional way. For
less heat, discard the chilli seeds.
Remove the stems and roughly chop the chillies. Put
into an electric blender with all of the other
ingredients and blend to a smooth paste. Add a Tbls of
extra oil or a little water, if necessary, to
facilitate blending and store as you would the red
curry paste.
From Charmaine Solomons Thai Cookbook by Charmaine
Solomon
Source from luhu.jp