Green Curry Paste (thai) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 tsp: Cumin seeds,
1 tsp: Coriander seeds,
6: Fresh green chilies, Chopped
1 tbsp: Chopped lemon grass,
1 tsp: Chopped coriander root,
1 tbsp: Chopped shallots,
1 tbsp: Chopped garlic,
1 tsp: Chopped galangal,
7: Peppercorns,
1 tsp: Salt,
1 tsp: Shrimp paste,
Directions:
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 youre not a fan of pounding you can use a food
processor. Just dont 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.
Source from luhu.jp
"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 youre not a fan of pounding you can use a food
processor. Just dont 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.
Source from luhu.jp