Nam Phrik Kaeng Khiao Wan (Green Curry Paste) Recipe




Nam Phrik Kaeng Khiao Wan (Green Curry Paste) Ingredients

15 each green hot chilies
3 tbsp chopped shallots
1 tbsp chopped garlic
1 tsp chopped galangal
1 tbsp chopped lemon grass
1/2 tsp chopped kaffir lime rind
1 tsp chopped coriander root
5 each peppercorns
1 tbsp coriander seeds
1 tsp cumin seeds
1 tsp salt
1 tsp shrimp paste

A Recipe for
Nam Phrik Kaeng Khiao Wan (Green Curry Paste)

 

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Nam Phrik Kaeng Khiao Wan (Green Curry Paste)

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Raw food can be contaminated by microorganisms that can make you ill (particularly the young and the elderly) Most of these hazards can be controlled by safer food handling procedures, but the occurrence of foodborne illness tells us that risk reduction, at every step from farm to table, is very important







Nam Phrik Kaeng Khiao Wan (Green Curry Paste) Directions

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 adn
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.

Serves: 1

 

 

 

 

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Nam Phrik Kaeng Khiao Wan (Green Curry Paste) Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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