4 large fresh green chillies or
8 small fresh green chillies
1/2 cup purple shallots or
1 medium onion, chopped
1 tbsp chopped garlic
1/2 cup chopped fresh coriander (cilantro/c, hinese parsley
1 including roots, stems. and leaves
1/4 cup finely sliced lemon grass or
1 medium the thinly slice rind of 1 medium l, emon
1 tbsp chopped galangal, fresh or frozen
2 tsp ground coriander
1 tsp ground cumin
1 tsp black peppercorns
1 tsp ground turmeric
1 tsp dried shrimp paste
2 tbsp vegetable oil
A Recipe for
Green Curry Paste (Kruang Kaeng Khew Wan)
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This Recipe for Green Curry Paste (Kruang Kaeng Khew Wan) is one of thousands in the Recipes-to-go Asian Cookbook.
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This is a recipe for Green Curry Paste (Kruang Kaeng Khew Wan) from the recipe cookbook of Recipes-to-go (Asian)
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Yield: 1 Cup (8 Fluid Ounces)
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 a Tbls of extra oil or a little water, if necessary, to
facilitate blending and store as you would the red curry paste.
From Charmaine Solomon's Thai Cookbook by Charmaine Solomon
Serves: 6
Green Curry Paste (Kruang Kaeng Khew Wan) Recipe brought to you by Recipes To-Go