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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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