Title: Fresh Green Curry Paste
Categories: Condiment
Yield: 1 /2 cup

6		Garlic clove(s)
1		1" piece ginger, chopped
1	c	Mint leaves
1	c	Cilantro leaves
2	ts	Turmeric
1/2	ts	Cloves
		Seeds from 10 cardamon pods
1/2	c	Wine vinegar
1	ts	Fenugreek seeds
1/2	c	Oil

Puree all ingredients except oil in blender or food processor. Heat oil in small, heavy saucepan over medium heat. Add pur,e and fry for 5-6 minutes, stirring constantly, until the oil separates from the spices. Discard oil and let paste cool. Store in an airtight container for up to 1 month.

The Classic 1000 Indian Recipes edited by Wendy Hobson ISBN 0-572-01863-0 pg 15

From: Joell Abbott Date: 10-22-97 (22:19) The Once And Future Legend (1) Cooking

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