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Title: Green Curry Paste
Categories: Condiment
Yield: 1 1/4 cups
1 tb Coriander seeds
1 tb Cumin seeds
6 Black peppercorns
3 2" stalks lemongrass
-including the bulbs, chopped
1/2 c Cilantro leaves
1 2" piece fresh galangal
-(or ginger), peeled
1 ts Lime zest
8 cl Garlic; peeled
4 Shallots; peeled
-coarsely chopped
12 Green chilies
-such as serranos
-seeds and stems removed
-halved
1/4 c Water
1 ts Salt
(Kreung Gaeng Kiow Wahn - Thai)
Roast the coriander and cumin seeds for about 2 minutes in a dry
skillet. When they have cooled, grind to a fine powder in a spice
mill.
Combine the roasted ground spices with all the remaining ingredients
in a food processor or blender and puree until a fine paste is formed.
Pour the paste into an airtight container and refrigerate for up to
one month.
This curry paste can be added to any other curry preparation. Just one
teaspoon will make other curries more flavorful, zesty and pungent.
A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9
pg 115
Collected from the Int'l Fido Cooking Echoes
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