Title: Nam Phrik Kaeng Khiao Wan (Green Curry Paste)
Categories: Thai Curry
Yield: 1 Servings
| 15 | | Green hot chilies |
| 1 | tb | Chopped garlic |
| 1 | tb | Chopped lemon grass 1 |
| 1 | ts | Chopped coriander root |
| 1 | tb | Coriander seeds |
| 1 | ts | Salt |
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
and 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.