4 lg Fresh green chillies -OR-
8 sm Fresh green chillies
1/2 c Purple shallots -OR-
1 md Onion; chopped
1 tb Garlic; chopped
1/2 c Fresh coriander; chopped
- (cilantro/Chinese parsley)
- including roots, stems, and
- leaves
1/4 c Lemon grass; finely sliced -OR-
1 md Lemon; thinly sliced
- rind of
1 tb Fresh galangal; chopped
2 ts Ground coriander
1 ts Ground cumin
1 ts Black peppercorns
1 ts Ground turmeric
1 ts Dried shrimp paste
2 tb Vegetable oil
Don't let the colour fool you, a green curry can be devastatingly
hot if prepared the traditional way. For less heat, discard the
chilli seeds.
Remove the stems and roughly chop the chillies. Put into an
electric blender with all of the other ingredients and blend to a
smooth paste. Add 1 tb of extra oil or a little water, if
necessary, to facilitate blending and store as you would the red
curry paste.
Yield: 1 cup (8 oz)
Recipe by Charmaine Solomon
Recipe From: Charmaine Solomon's Thai Cookbook
