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Title: Nam Phrik Kaeng Khiao Wan (Green Curry Paste)
Categories: Thai Curry
Yield: 1 Servings

15 Green hot chilies
1tbChopped garlic
1tbChopped lemon grass 1
1tsChopped coriander root
1tbCoriander seeds
1tsSalt

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 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.

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