Thai Green Curry Paste Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
15: Green hot chilies,
3 tbsp: Chopped shallots,
1 tbsp: Chopped garlic,
1 tsp: Chopped galangal,
1 tbsp: Chopped lemon grass,
1/2 tsp: Chopped kaffir lime rind,
1 tsp: Chopped coriander root,
5: Peppercorns,
1 tbsp: Coriander seeds,
1 tsp: Cumin seeds,
1 tsp: Salt,
1 tsp: Shrimp paste,
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 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.
Source from luhu.jp
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.
Source from luhu.jp