Title: NAM PHRIK KAENG KHIAO WAN (GREEN CURRY PASTE)
Categories: Thai, Curry
Yield: 1 servings
15 ea Green hot chilies
1 T Chopped garlic
1 T Chopped lemon grass 1
1 t Chopped coriander root
1 T Coriander seeds
1 t Salt
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.
