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Title: Green Curry Paste (Kruang Kaeng Khew Wan)
Categories: Thai Condiment
Yield: 6 Servings

4lgFresh Green Chillies OR
8smFresh Green Chillies
1/2cPurple Shallots OR
1mdOnion, Chopped
1tbChopped Garlic
1/2cChopped Fresh Coriander (Cilantro/Chinese Parsley)
  Including Roots, Stems. And Leaves
1/4cFinely Sliced Lemon Grass OR
1mdThe Thinly Slice Rind Of 1 Medium Lemon
1tbChopped Galangal, Fresh Or Frozen
2tsGround Coriander
1tsGround Cumin
1tsBlack Peppercorns
1tsGround Turmeric
1tsDried Shrimp Paste
2tbVegetable Oil

Yield: 1 Cup (8 Fluid Ounces)

Don't let the colour fool you, a green curry can be devastatingly hot if prepared the traditional way. For less heat, discard the chilli seeds.

Remove the stems and roughly chop the chillies. Put into an electric blender with all of the other ingredients and blend to a smooth paste. Add a Tbls of extra oil or a little water, if necessary, to facilitate blending and store as you would the red curry paste.

From Charmaine Solomon's Thai Cookbook by Charmaine Solomon

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