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Title: Thai Green Curry Paste
Categories: Thai Spicy
Yield: 1 Servings

15 Green hot chilies
3tbChopped shallots
1tbChopped garlic
1tsChopped galangal
1tbChopped lemon grass
1/2tsChopped kaffir lime rind
1tsChopped coriander root
5 Peppercorns
1tbCoriander seeds
1tsCumin seeds
1tsSalt
1tsShrimp paste

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 adn 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.

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