Toast the dry seeds in a dry skillet or wok to bring out the flavour and aroma. Mix in a mortar and pestle or
Will keep for a about a month in a well stoppered container, or may be frozen (I suggest using an ice cube
tray to give known quantities for cooking without defrosting a large batch.)
The 'wan' in the name implies a touch of sweetness..
The only real difference between green curry paste and red curry paste is that the green is made from fresh
green prik ki nu (birdseye chilis), and the red is made from dried red ones.
*BACK TO CURRY*