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Title: Green Curry Paste (Nam Prik Kaeng Khiew Wah)
Categories: Thai, Condiment, Ceideburg 2
Yield: 1 batch
1 ts Cumin seeds
1 ts Coriander seeds
6 Fresh green chilies, chopped
1 tb Chopped lemon grass
1 ts Chopped coriander root
1 tb Chopped shallots
1 tb Chopped garlic
1 ts Chopped galangal
7 Peppercorns
1 ts Salt
1 ts Shrimp paste
Place the cumin and coriander seeds in a pan, without adding any oil.
Dry-fry them, stirring, for 1 to 2 minutes until they are aromatic and
slightly browned. Pound them with the remaining ingredients to
produce a fine paste.
From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times
Editions, Singapore. 1987
Posted by Stephen Ceideburg April 18 1990.
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