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Green Curry Paste
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    Green Curry Paste


  • 1 tablspoon whole coriander seed
  • 1 teaspoon whole cumin seed
  • 5 whole peppercorns
  • 3 stalks fresh lemon grass, coarsely chop the nice bits.
  • 1/4 cup coarsely cut fresh coriander leaves and stems
  • 1 tblsp oon of chopped ginger (fresh or pickled)
  • 1 teaspoon grated lime peel
  • 3 tblsp oon of coarsely chopped shallot
  • 1/2 cup tiny fresh green chiles, chopped (kii noo chiles if you have them)
  • 1 teaspoon salt
  • 1 teaspoon shrimp paste (I sometimes use a sandwich spread)
  • 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.

    From: eggy/oz
    Posted By: eggy/oz
    Post Date: Friday October 22nd 1999

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