Thai Green Curry Paste

Ingredients

15 green hot chilies 3 tbsp chopped shallots 1 tbsp chopped garlic 1 tsp chopped galangal 1 tbsp chopped lemon grass 1/2 tsp chopped kaffir lime rind 1 tsp chopped coriander root 5 peppercorns 1 tbsp coriander seeds 1 tsp cumin seeds 1 tsp salt 1 tsp shrimp paste	Advertisements

Preparation
 
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 adn blend to mix well. Add the coriander-cumin seed mixture
and the shrimp paste and blend to obtain 1/2 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.

 

 
Servings: 1

 

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