Green Curry Paste

Course : Curry
Serves: 1
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6 medium green chile peppers
2 pieces lemon grass -- fresh or
2 teaspoons lemon grass -- dried
5 cloves garlic chopped
3 medium shallots -- chopped
1 teaspoon lemon zest
1 teaspoon galangal

Preparation / Directions:

Slice the chile peppers in half lengthwise. Discard the seeds and chop the chile peppers. Put all the ingredients in a mortar or a food processor and blend to a thick green paste, adding water if necessary. Store in a tightly sealed container in the refrigerator. * If using dried galangal soak for 15 minutes in cold water. Makes 1/2 cup Source: "Thai Cookbook" by Pojanee Vatanapan

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