1 tsp cumin seeds
1 tsp coriander seeds
6 fresh green chilies, chopped
1 tbsp chopped lemon grass
1 tsp chopped coriander root
1 tbsp chopped shallots
1 tbsp chopped garlic
1 tsp chopped galangal
7 peppercorns
1 tsp salt
1 tsp shrimp paste
A Recipe for
Green Curry Paste (Thai)
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This is a recipe for Green Curry Paste (Thai) from the recipe cookbook of Recipes-to-go (Asian)
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Contributed to the echo by: Stephen Ceideburg Originally from:
"Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times
Editions, Singapore. 1987 This is easy to make. Make lots and freeze
it for future use. If you're not a fan of pounding you can use a food
processor. Just don't overdo the processing. Green Curry Paste (Nam
Prik Kaeng Khiew Wah) Place the cumin and coriander seeds in a pan,
without adding any oil. Dry-fry them, stirring, for 1-2 minutes until
they are aromatic and slightly browned. Pound them with the remaining
ingredients to produce a fine paste.
Serves: 1
Green Curry Paste (Thai) Recipe brought to you by Recipes To-Go