Green Curry Paste (Nam Prik Kaeng Khiew Wah)

Recipe Ingredients

1 teaspoon	5ml	Cumin seeds
1 teaspoon	5ml	Coriander seeds
6		Fresh green chilies - chopped
1 tablespoon	15ml	Chopped lemon grass
1 teaspoon	5ml	Chopped coriander root
1 tablespoon	15ml	Chopped shallots
1 tablespoon	15ml	Chopped garlic
1 teaspoon	5ml	Chopped galangal
7		Peppercorns
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Shrimp paste

Recipe Instructions

Place the cumin and coriander seeds in a pan, without adding any oil. Dry-fry them, stirring, for 1 to 2 minutes until they are aromatic and slightly browned. Pound them with the remaining ingredients to produce a fine paste.

From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987 Posted by Stephen Ceideburg April 18 1990.

Source:
July 1993 issue of Bon Appetit

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