Nam Phrik Kaeng Khiao Wan (Green Curry Paste)

Course : Curry
Serves: 1
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Ingredients:

15 medium green hot chiles
1 tablespoon garlic chopped
1 tablespoon chopped lemon grass 1
1 teaspoon chopped coriander root
1 tablespoon coriander seeds
1 teaspoon salt
 

Preparation / Directions:

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 and Pinyo Srisawat.


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