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Krung Kaeng Khieu Wan (GREEN CURRY PASTE)
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    Krung Kaeng Khieu Wan (GREEN CURRY PASTE)

  • 4 large fresh green chillies or 8 small fresh green chillies
  • 1/2 cup purple shallots or 1 med onion, chopped
  • 1 Tbsp chopped garlic
  • 1/2 cup chopped fresh coriander (cilantro / Chinese parsley) including roots, stems and leaves
  • 1/4 cup finely sliced lemon grass or the thinly sliced rind of 1 medium lemon
  • 1 Tbsp chopped galangal, fresh or frozen
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp black peppercorns
  • 1 tsp ground turmeric
  • 1 tsp dried shrimp paste
  • 2 Tbsp vegetable oil

    • Remove the stems and roughly chop the chillies. Put into an electric blender with all of the other ingredients and blend to a smooth paste. Add a Tbsp of extra oil or a little water, if necessary, to facilitate blending

    Yield : 1 cup (8 Fluid Ounces)

    From: Brenda Brown Starling
    Posted By: Esther Westerveld, westher@xs4all.nl, Via: Rec.Food.Recipes
    Post Date: Thursday, August 01, 2002

    *BACK TO THAI*






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