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  Green Curry Paste (Thai)
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 260
Ingredients:
1 tsp Cumin seeds
1 tsp Coriander seeds
6 Fresh green chilies, Chopped
1 tbsp Chopped lemon grass
1 tsp Chopped coriander root
1 tbsp Chopped shallots
1 tbsp Chopped garlic
1 tsp Chopped galangal
7 Peppercorns
1 tsp Salt
1 tsp Shrimp paste
Instructions:
Contributed to the echo by: Stephen Ceideburg Originally from:
"Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times
Editions, Singapore. 1987 This is easy to make. Make lots and freeze
it for future use. If you're not a fan of pounding you can use a food
processor. Just don't overdo the processing. Green Curry Paste (Nam
Prik Kaeng Khiew Wah) Place the cumin and coriander seeds in a pan,
without adding any oil. Dry-fry them, stirring, for 1-2 minutes until
they are aromatic and slightly browned. Pound them with the remaining
ingredients to produce a fine paste.
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