Green Curry Paste (Nam Prik Kaeng Khiew Wah)

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50 calories per serving view nutrition facts

Ingredients

1	teaspoon	cumin seeds
1	teaspoon	coriander seeds
6	each	green chili peppers	fresh, chopped
1	tablespoon	lemon grass	chopped
1	teaspoon	coriander root	chopped
1	tablespoon	shallots	chopped
1	tablespoon	garlic	chopped
1	teaspoon	galangal	chopped
7		peppercorns
1	teaspoon	salt
1	teaspoon	shrimp paste

Directions

Place the cumin and coriander seeds in a pan, without adding any oil.

Dry-fry them, stirring, for 1 to 2 minutes until they are aromatic and slightly browned.

Add them to the remaining ingredients, mixing well to produce a fine paste. Use in chicken, shrimp and beef dishes.

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Member Review

Chicken Salad

This is very good. It becomes "Excellent" in my opinion, if you take out the water chestnuts, and sautee the chicken in butter and the curry. Then add the almonds and sautee. Put that in a bowl and add the rest of the ingredients. This is very tasty even if you can only add the grapes or the pineapple, but really good with both. People who don't like curry, and those who don't like fruit in their meat, LOVE this. It is very refreshing and a great treat for visitors who just had to travel on plane (or for any other dehydrated guests.) :)

Reviewed by TahoeFans@aol.com