Green Curry Paste (kruang Gaeng Keow Wan) Recipe
Yield: 1 cupRecipe by luhu.jp
Ingredients:
4 tbsp: Roughly chopped lemon grass,
15: Fresh green chilies,
1 tbsp: Galangal, dried
10: Black peppercorns, cracked
- presoaked for 30 minutes,
2 tsp: Ground coriander,
2 tbsp: Chopped garlic,
2 tsp: Ground cumin,
1 medium: Onion, chopped
2 tsp: Salt,
2: Whole coriander plants,
3 Cloves: ,
--, including root & stems
3: Bay leaves,
1 tsp: Chopped lime or lemon zest,
2 tbsp: Vegetable oil, for blending
Directions:
Blend ingredients together in blender or food processor until a smooth
paste is formed. Refrigerate and use curry paste within a week.
Or... spread paste in a plastic zipper bag and freeze flat on a
baking sheet; break off pieces of the frozen paste as needed for
curry recipes.
Adapted by Karen Mintzias from a recipe in:
"Thai Cooking Class" by Somi Anuntra Miller & Patricia Lake
Submitted By KAREN MINTZIAS On 11-19-95
Source from luhu.jp
paste is formed. Refrigerate and use curry paste within a week.
Or... spread paste in a plastic zipper bag and freeze flat on a
baking sheet; break off pieces of the frozen paste as needed for
curry recipes.
Adapted by Karen Mintzias from a recipe in:
"Thai Cooking Class" by Somi Anuntra Miller & Patricia Lake
Submitted By KAREN MINTZIAS On 11-19-95
Source from luhu.jp