Title: Gang Keo Wan (Green Curry Paste)
Categories: Thai Sauce Blank
Yield: 1 Servings
| 2 | | Long green chillies |
| 10 | sm | Green chillies |
| 3 | ts | Lemon grass |
| 6 | ts | Shallots |
| 6 | ts | Garlic |
| 1 | cc | Galangal (or 1/2" cube fresh ginger if you can't find |
| 3 | | Coriander roots |
| 1 | ts | Coriander seeds |
| 1/2 | ts | Cumin |
| 1/2 | ts | White pepper |
1 t kaffir lime rind or leaves (or ordinary lime) 2 t shrimp paste 1 t salt
If you want to make it milder, de-seed the chillies. Method: Chop up fresh
herbs (quantities are for chopped amounts), then grind, starting with hard
dry ingredients and moving on to leafy, soft ingredients, adding the shrimp
paste and shallots last. Best done with mortar and pestle, but a small food
processor is OK. 1.2 Meat Curry Dish