|Green Curry Paste|
Place coriander in a small frying pan and dry-fry over medium heat until darkened and fragrant, 3-5 mins. Transfer to a small bowl to cool. Dry-fry the cumin the same way. Combine the spices with the peppercorns and grind to a powder. Combine: chopped lemon grass, chopped coriander, chopped ginger, chopped chillies, grated lime peel, ground spices, salt and shrimp paste in a food processor and liquidise. You may have to do this in two goes. Transfer to a suitable container and refrigerate for (the book says) up to one week. Shame that you'll have to eat green curries all week.
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