Green Curry Paste

Recipe Ingredients

6		Green chili peppers
2		Lemon grass - fresh -=or=-
2 teaspoons	10ml	Lemon grass - dried
5		Garlic cloves - chopped
3		Shallots - chopped (medium)
1 teaspoon	5ml	Lemon zest
1 teaspoon	5ml	Galanga

Recipe Instructions

Slice the chili peppers in half lengthwise. Discard the seeds and chop the chili peppers. Put all the ingredients in a mortar or a food processor and blend to a thick green paste, adding water if necessary.

Store in a tightly sealed container in the refrigerator.

* If using dried galangal soak for 15 minutes in cold water.

Makes 1/2 cup

Pojanee Vatanapan's "Thai Cookbook"

Source:
Rosemary Barron

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