Krung kaeing khieu wan

Krung kaeing khieu wan

Green curry paste

By
From
The Complete Asian Cookbook
Makes
1 cup
Photographer
Alan Benson

Coriander is a herb that is prone to collect sand. Wash it very thoroughly, especially the roots and stems where they join the plant, as this is where most soil collects.

Ingredients

Quantity Ingredient
4 large fresh green chillies
1 teaspoon whole black peppercorns
8 red asian shallots
or 1 small brown onion, chopped
1 tablespoon garlic, finely chopped
2 tablespoons fresh coriander leaves, stem and root, chopped
1 stem lemongrass, finely chopped, white part only
or 2 teaspoons lemon zest, finely grated
1 teaspoon salt
2 teaspoons ground coriander
1 teaspoon ground cumin
1 slice fresh galangal
or 1 teaspoon laos powder
2 teaspoons dried shrimp paste
1 teaspoon ground turmeric
1 tablespoon oil

Method

  1. Remove the stems from the chillies and keep the seeds in if you want the curry paste to be hot. Roughly chop the chillies and put into a food processor with the remaining ingredients. Process to a smooth paste, turning off the motor and scraping down the sides until well combined. You may need to add a little extra oil or a tablespoon of water to blend everything together. Store in a sterilised airtight jar in the refrigerator for up to 6 weeks.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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