Monday, October 25, 2010

Thai Green Curry Paste (Nam Prik Kaeng Khiaw Waan)

You may store it in a small freezer storage bag up to one week refrigerated or frozen for up to 1 year.

  • 15 large fresh green hot chilies
  • 3 shallots, sliced
  • 9 cloves garlic
  • 1 tsp finely sliced fresh galangal
  • 1 tbsp sliced fresh lemon grass
  • 9 tsp finely sliced kaffir lime rind
  • 1 tsp chopped coriander root
  • 5 white peppercorns
  • 1 tbsp roasted coriander seeds
  • 1 tsp roasted cumin seeds
  • 1 tsp rock salt
  1. Combine coriander seeds, cumin and peppercorn in a mortar, pound well. Transfer to a bowl and put aside.
  2. Pound hot chilies and salt together well. Add the remaining ingredients, pound until mixed well.
  3. Add the cumin mixture, continue pounding until smooth and fine.

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