Kruang Kaeng Khew Wan (Green Curry Paste) Recipe - Cooking Index
|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|
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
"Charmaine Solomon's Thai Cookbook" by Charmaine Solomon
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