Recipe for Green Curry Paste (Kruang Gaeng Keow Wan)


4 tablespoon roughly chopped lemon grass
1 tablespoon galangal (dried) presoaked for 30; minutes
2 tablespoon chopped garlic
1 medium onion; chopped
2 whole coriander plants - (including; root & stems)
1 teaspoon chopped lime or lemon zest
15 fresh green chilies
10 black peppercorns; cracked
2 teaspoon ground coriander
2 teaspoon ground cumin
2 teaspoon salt
3 cloves
3 bay leaves
2 tablespoon vegetable oil; for blending


Blend ingredients together in blender or food processor until a smooth paste is formed. Refrigerate and use curry paste within a week. Or... spread paste in a plastic zipper bag and freeze flat on a baking sheet; break off pieces of the frozen paste as needed for curry recipes.

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