Recipe for Thai Green Curry Paste


15 green hot chilies
3 tablespoon chopped shallots
1 tablespoon chopped garlic
1 teaspoon chopped galangal
1 tablespoon chopped lemon grass
1/2 teaspoon chopped kaffir lime rind
1 teaspoon chopped coriander root
5 peppercorns
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon salt
1 teaspoon 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.

African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here