💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › asia › thai › recipe97.txt captured on 2022-06-11 at 22:55:15.
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Title: NAM PHRIK KAENG KHIAO WAN (GREEN CURRY PASTE) ETT
Categories: Thai, Curry
Yield: 1 servings
15 ea Green hot chilies
3 T Chopped shallots
1 T Chopped garlic
1 t Chopped galangal
1 T Chopped lemon grass
1/2 t Chopped kaffir lime rind
1 t Chopped coriander root
5 ea Peppercorns
1 T Coriander seeds
1 t Cumin seeds
1 t Salt
1 t Shrimp paste
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 adn 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 &
Pinyo Srisawat.
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