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THAI GREEN CURRY PASTE

Category:    Thai, Curry, Spicy
Yield:1 servings
 
     15    Green hot chilies                   1 ts Chopped coriander root
      3 tb Chopped shallots                    5    Peppercorns
      1 tb Chopped garlic                      1 tb Coriander seeds
      1 ts Chopped galangal                    1 ts Cumin seeds
      1 tb Chopped lemon grass                 1 ts Salt
    1/2 ts Chopped kaffir lime rind            1 ts 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.

 

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