Green curry paste #2
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
Date: Tue, 13 Feb 1996 14:33:25 -0500 From: kmeade@... (The Meades)
Place the cumin and coriander seeds in a pan, without adding any oil.
Dry-fry them, stirring, for 1 to 2 minutes until they are aromatic and slightly browned. Pound them with the remaining ingredients to produce a fine paste.
Green Curry Paste (Nam Prik Kaeng Khiew Wah): From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987 CHILE-HEADS DIGEST V2 #240
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .
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