Title: Green Curry Paste (Thai)
Categories: Spicy
Yield: 1 Servings
| 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 |
Contributed to the echo by: Stephen Ceideburg Originally from: "Discover
Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore.
1987 This is easy to make. Make lots and freeze it for future use. If
you're not a fan of pounding you can use a food processor. Just don't
overdo the processing. Green Curry Paste (Nam Prik Kaeng Khiew Wah) Place
the cumin and coriander seeds in a pan, without adding any oil. Dry-fry
them, stirring, for 1-2 minutes until they are aromatic and slightly
browned. Pound them with the remaining ingredients to produce a fine paste.