PepperFool.com Home Back to Recipe Main Page Back to Appetizer Recipes
Krung Kaeng Khieu Wan (GREEN CURRY PASTE)
  Back To Index
    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*







[ HOME ]   [ RECIPES ]  [ PHOTOS ]  [ PRODUCTS ]  [ HOT BOOKS ]  [ HOT SAUCE ]
[ FRESH & DRIED CHILES ]  [ CHILE SEEDS ]  [ RESTAURANT REVIEWS ]

PepperFooltm
Copyright 1996 - 2004
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602
USA


PepperFool.com