Thai Green Curry Paste Ingredients
15 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 peppercorns
1 tbsp coriander seeds
1 tsp cumin seeds
1 tsp salt
1 tsp shrimp paste
Thai 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 Thai Green Curry Paste Recipe from Recipes To Go
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