Nam phrik kaeng khiao wan (green curry paste)
Yield: 1 Servings
Ingredients:
- 15 ea Green hot chilies
- 1 tb Chopped garlic
- 1 tb Chopped lemon grass 1
- 1 ts Chopped coriander root
- 1 tb Coriander seeds
- 1 ts Salt
Instructions:
In a wok over low heat put the coriander seeds and cumin seeds and dry fry for about 5 minutes then grind into a powder. Into a blender put the rest of the ingredients except the shrimp paste and blend to mix well. Add the coriander-cumin seed mixture and the shrimp paste and blend to obtain 1/2 cup of a fine-textured paste. This can be stored in a glass jar in the refrigerator for about 3-4 months. Recipe from: The Elegant Taste of Thailand by Sisamon Kongpan & Pinyo Srisawat.
