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Measurements
   Title: Green Curry Paste (Krung Kaeng Khieu Wan)
 Categories: Thai, Condiments
      Yield: 6 servings
 
      4 lg Fresh Green Chillies OR
      8 sm Fresh Green Chillies
    1/2 c  Purple Shallots OR
      1 md Onion, Chopped
      1 tb Chopped Garlic
    1/2 c  Chopped Fresh Coriander
           -(Cilantro/Chinese Parsley)
           Including Roots, Stems. And
           -Leaves
    1/4 c  Finely Sliced Lemon Grass OR
      1 md The Thinly Slice Rind Of 1
           -Medium Lemon
      1 tb Chopped Galangal, Fresh Or
           -Frozen
      2 ts Ground Coriander
      1 ts Ground Cumin
      1 ts Black Peppercorns
      1 ts Ground Turmeric
      1 ts Dried Shrimp Paste
      2 tb Vegetable Oil
 
  Yield: 1 Cup (8 Fluid Ounces)
  
  Remove the stems and roughly chop the chillies.  Put into an electric
  blender with all of the other ingredients and blend to a smooth
  paste.  Add a Tbls of extra oil or a little water, if necessary, to
  facilitate blending
  
  From Charmaine Solomon's Thai Cookbook by Charmaine Solomon


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