Title: Nam Phrik Kaeng Khiao Wan (Green Curry Paste) Ett
Categories: Thai Curry
Yield: 1 Servings
| 15 | | Green hot chilies |
| 3 | tb | Chopped shallots |
| 1 | tb | Chopped garlic |
| 1 | ts | Chopped galangal |
| 1 | tb | Chopped lemon grass |
| 1/2 | ts | Chopped kaffir lime rind |
| 1 | ts | Chopped coriander root |
| 5 | | Peppercorns |
| 1 | tb | Coriander seeds |
| 1 | ts | Cumin seeds |
| 1 | ts | Salt |
| 1 | ts | Shrimp paste |
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.