Title: Green Curry Paste (Nam Prik Kang Khiaw-Waan)
Categories: Thai Condiment
Yield: 6 Servings

10	md	Fresh Green Chillies, Chopped
4	md	Cloves Garlic, Crushed
1	lg	Onion, Chopped
1/2	c	Fresh Coriander, Chopped
2	ts	Salt
2	ts	Ground Coriander
1	ts	Ground Cumin
1	ts	Shrimp Paste (Kapi)
1	ts	Ground Galangal (Kha) OR
1		Inch Dried Galangal (Kha)
1	ts	Ground Lemon Grass OR
1		Stalk Lemon Grass, Fresh

Yield: 1/2 Cup

In a blender grind all of the ingredients into a paste. When using dried galangal or fresh Lemon Grass, add both ingredients directly while cooking the curry paste. When using the dried Galangal, soak it in 4 Tbls of hot water and use the soaking water with galangal to give the curry a strong flavor.

From Delightful Thai Cooking by Eng Tie Ang

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