Nam phrik kaeng khiao wan (green curry paste)

1 servings

Ingredients

Quantity Ingredient
15 Green hot chilies
1 tablespoon Chopped garlic
1 tablespoon Chopped lemon grass 1
1 teaspoon Chopped coriander root
1 tablespoon Coriander seeds
1 teaspoon Salt

Directions

In a wok over low heat, put the coriander seeds, and cumin seeds and dry fry for about 5 minutes, then grind into a powder.

Into a blender, put the rest of the ingredients except the shrimp paste and blend to mix well. Add the coriander-cumin seed mixture and the shrimp paste and blend to obtain ½ cup of a fine-textured paste.

This can be stored in a glass jar in the refrigerator for about 3-4 months.

Recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo Srisawat.

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