| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Thai |
Condiments, Thai |
6 |
Servings |
INGREDIENTS
| 4 |
|
Fresh Green Chillies OR |
| 8 |
|
Fresh Green Chillies |
| 1/2 |
c |
Purple Shallots OR |
| 1 |
|
Onion, Chopped |
| 1 |
T |
Chopped Garlic |
| 1/2 |
c |
Chopped Fresh Coriander |
|
|
Cilantro/Chinese |
|
|
Parsley |
|
|
Including Roots, Stems. And |
|
|
Leaves |
| 1/4 |
c |
Finely Sliced Lemon Grass OR |
| 1 |
|
The Thinly Slice Rind Of 1 |
|
|
Medium Lemon |
| 1 |
T |
Chopped Galangal, Fresh Or |
|
|
Frozen |
| 2 |
t |
Ground Coriander |
| 1 |
t |
Ground Cumin |
| 1 |
t |
Black Peppercorns |
| 1 |
t |
Ground Turmeric |
| 1 |
t |
Dried Shrimp Paste |
| 2 |
T |
Vegetable Oil |
INSTRUCTIONS
Yield: 1 Cup (8 Fluid Ounces) Don't let the colour fool you, a green
curry can be devastatingly hot if prepared the traditional way. For
less heat, discard the chilli seeds. Remove the stems and roughly
chop the chillies. Put into an electric blender with all of the other
ingredients and blend to a smooth paste. Add a Tbls of extra oil or a
little water, if necessary, to facilitate blending and store as you
would the red curry paste. From Charmaine Solomon's Thai Cookbook by
Charmaine Solomon From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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