Green curry paste #1

4 Servings

Ingredients

Quantity Ingredient
6 Green chili peppers
2 Lemon grass; fresh -or-
2 teaspoons Lemon grass; dried
5 Cloves garlic; chopped
3 mediums Shallots; chopped
1 teaspoon Lemon zest
1 teaspoon Galanga

Directions

Slice the chili peppers in half lengthwise. Discard the seeds & chop the chili peppers. Put all the ingredients in a mortar or a food processor & blend to a thick green paste, adding water if necessary. Store in a tightly sealed container in the refrigerator.

NOTE: If using dried galangal soak for 15 minutes in cold water.

Makes ½ cup. Pojanee Vatanapan's "Thai Cookbook" REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .

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