Kruang Kaeng Khew Wan (Green Curry Paste)

Recipe Ingredients

4 tablespoons	60ml	Fresh green chilies or (large)
8 tablespoons	120ml	Fresh green chilies (small)
1/2 cup	118ml	Purple shallots or
1 cup	62g / 2.2oz	Onion - chopped (medium)
1 tablespoon	15ml	Chopped garlic
1/2 cup	8g / 0.3oz	Chopped fresh coriander - (cilantro/Chinese parsley)
1		Including roots - stems. And leaves
1/4 cup	59ml	Finely sliced lemon grass or
1 cup	237ml	Lemon - thinly slice rind (medium)
1 tablespoon	15ml	Chopped galangal - fresh or frozen
2 teaspoons	10ml	Ground coriander
1 teaspoon	5ml	Ground cumin
1 teaspoon	5ml	Black peppercorns
1 teaspoon	5ml	Ground turmeric
1 teaspoon	5ml	Dried shrimp paste
2 tablespoons	30ml	Vegetable oil

Recipe Instructions

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

Remove the stems and roughly chop the chilies. Put into an electric blender with all of the other ingredients and blend to a smooth paste.

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

Yield: 1 Cup

Source:
"Charmaine Solomon's Thai Cookbook" by Charmaine Solomon

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