Green Curry Paste (kruang Kaeng Khew Wan) 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