Green Curry Paste (Kruang Kaeng Khew Wan)
4 lg Fresh Green Chillies OR 8 sm Fresh Green Chillies 1/2 c Purple Shallots OR 1 md Onion, Chopped 1 tb Chopped Garlic 1/2 c Chopped Fresh Coriander -(Cilantro/Chinese Parsley) In...
Ingredients
- 4large fresh green chillies or
- 8small fresh green chillies
- 1/2cup purple shallots or
- 1medium onion, chopped
- 1tbsp chopped garlic
- 1/2cup chopped fresh coriander
- 1medium the thinly slice rind of 1
- 1tsp ground cumin
Directions
- 1
4 lg Fresh Green Chillies OR 8 sm Fresh Green Chillies 1/2 c Purple Shallots OR 1 md Onion, Chopped 1 tb Chopped Garlic 1/2 c Chopped Fresh
- 2
And -Leaves 1/4 c Finely Sliced Lemon Grass OR 1 md The Thinly Slice Rind Of 1 -Medium Lemon 1 tb Chopped Galangal, Fresh Or -Frozen 2 ts Gr
- 3
For less heat, discard the chilli seeds
- 4
Remove the stems and roughly chop the chillies
- 5
Put into an electric blender with all of the other ingredients and blend to a smooth paste
- 6
Add a Tbls of extra oil or a little water, if necessary, to facilitate blending and store as you would the red curry paste
- 7
From Charmaine Solomon's Thai Cookbook by Charmaine Solomon