Green curry paste/nam prik kaeng khiew

1 servings

Ingredients

Quantity Ingredient
1 teaspoon Cumin seeds
1 teaspoon Coriander seeds
6 Fresh green chilies,
Chopped
1 tablespoon Chopped lemon grass
1 teaspoon Chopped coriander root
1 tablespoon Chopped shallots
1 tablespoon Chopped garlic
1 teaspoon Chopped galangal
7 Peppercorns
1 teaspoon Salt
1 teaspoon Shrimp paste

Directions

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.

SOURCE: National Cooking Echo 04/18/90 Contributed to the echo by: Stephen Ceideburg Originally from: "Discover Thai Cooking", by Chaslin, Canungmai and Tettoni; Times Edition, Singapore, 1987

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