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Title: Green Curry Paste (Nam Prik Kaeng Khiew Wah)
Categories: Thai Condiment Ceideburg
Yield: 1 Batch
| 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 |
Place the cumin and coriander seeds in a pan, without adding any oil. Dry-fry them, stirring, for 1 to 2 minutes until they are aromatic and slightly browned. Pound them with the remaining ingredients to produce a fine paste.
From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987
Posted by Stephen Ceideburg April 18 1990.
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