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Green Curry Paste Thai Contributed by: Stephen Ceideburg Originally from: "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987
1 ts Cumin seeds 1 ts Coriander seeds 6 Fresh green chilies, Chopped 1 tb Chopped lemon grass 1 ts Chopped coriander root 1 tb Chopped shallots 1 tb Chopped garlic 1 ts Chopped galangal 7 Peppercorns 1 ts Salt 1 ts Shrimp paste
This is easy to make. Make lots and freeze it for future use. If you're not a fan of pounding you can use a food processor. Just don't 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.
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