Green curry paste (kruang kaeng khew wan)

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Recipe by: jean-leo

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Preparation Time:

10 Min

Serves:

Difficulty:

Moderate

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lg Fresh Green Chillies OR 1 md The Thinly Slice Rind Of 1
8 sm Fresh Green Chillies -Medium Lemon
1/2 c Purple Shallots OR 1 tb Chopped Galangal, Fresh Or
1 md Onion, Chopped -Frozen
1 tb Chopped Garlic 2 ts Ground Coriander
1/2 c Chopped Fresh Coriander 1 ts Ground Cumin
-(Cilantro/Chinese Parsley) 1 ts Black Peppercorns
Including Roots, Stems. And 1 ts Ground Turmeric
-Leaves 1 ts Dried Shrimp Paste
1/4 c Finely Sliced Lemon Grass OR 2 tb Vegetable Oil

Yield: 1 Cup (8 Fluid Ounces)

Don't let the colour fool you, a green curry can be devastatingly hot
if prepared the traditional way. For less heat, discard the chilli
seeds.

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 Tbls of extra oil or a little water, if necessary, to
facilitate blending and store as you would the red curry paste.

From Charmaine Solomon's Thai Cookbook by Charmaine Solomon