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
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
Please enjoy this Nam Phrik Kaeng Khiao Wan (Green Curry Paste) Recipe
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Food Quotes:
Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm.
Ambrose Bierce
