Green Curry Paste (Kreung Gaeng Kiow Wahn - Thai)

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I use this paste often in cooking.

It's worth the effort of making.

 

Green Curry Paste (Kreung Gaeng Kiow Wahn - Thai)

 

From " A World of Curries "

by Dave DeWitt and Arthur Pais page 115

 

1 Tbs Coriander seeds

1 Tbs Cumin seeds

6 Black peppercorns

3 2-inch stalks lemongrass -include the bulbs, chopped

1/2 cup Cilantro leaves

1 2-inch piece fresh galangal -(or ginger), peeled

1 tsp Lime zest

8 Garlic cloves; peeled

4 Shallots; peeled -coarsely chopped

12 fresh Green chilies -such as serranos

seeds and stems removed & halved

1/4 cup Water

1 tsp Salt

 

Roast the coriander and cumin seeds for about

2 minutes in a dry skillet.

 

When they have cooled, grind to a fine powder

in a spice mill.

 

Combine the roasted ground spices with all

the remaining ingredients in a food processor

or blender and puree until a fine paste is

formed.

 

Pour the paste into an airtight container

and refrigerate for up to one month.

This curry paste can be added

to any other curry preparation.

Just one teaspoon will make other

curries more flavorful, zesty and

pungent.

Makes about 1 1/4 cups

 

 

 

 

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