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Green curry paste (nam prik kaeng khiew wah)

Yield: 1 Batch

Ingredients:

• 1 ts Cumin seeds
• 1 ts Coriander seeds
• 6 Fresh green chilies chopped
• 1 tb Chopped lemon grass
• 1 ts Chopped coriander root
• 1 tb Chopped shallots
• 1 tb Chopped garlic
• 1 ts Chopped galangal
• 7 Peppercorns
• 1 ts Salt
• 1 ts Shrimp paste

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.

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