Nam Phrik Kaeng Khiao Wan (Green Curry Paste)
Yield
4 servingsPrep
15 minCook
5 minReady
20 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | each |
green chili peppers
|
*
|
| 1 | tablespoon |
garlic
chopped |
|
| 1 | tablespoon |
lemongrass
|
|
| 1 | teaspoon |
coriander root
|
*
|
| 1 | tablespoon |
coriander seeds
|
|
| 1 | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | each |
green chili peppers
|
*
|
| 15 | ml |
garlic
chopped |
|
| 15 | ml |
lemongrass
|
|
| 5 | ml |
coriander root
|
*
|
| 15 | ml |
coriander seeds
|
|
| 5 | ml |
salt
|
|
Directions
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 ½ cup of a fine- textured paste.
This can be stored in a glass jar in the refrigerator for about 3 to 4 months.
