Thailand-Nam Phrik Kaeng Khiao Wan (Green Curry Paste)

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Thailand-Nam Phrik Kaeng Khiao Wan (Green Curry Paste)

 

15 green hot chiles

1 tablespoon chopped garlic

1 tablespoon chopped lemon grass

1 teaspoon chopped coriander root

1 tablespoon coriander seeds

1 teaspoon salt

 

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 and 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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