| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Thai | Sauce | 1 | Servings |
INGREDIENTS
| 1 | ts | Cumin seeds |
| 1 | ts | Coriander seeds |
| 6 | Fresh green chilies; chopped | |
| 1 | tb | Chopped lemon grass |
| 1 | ts | Chopped coriander root |
| 1 | tb | Chopped shallots |
| 1 | tb | Chopped garlic |
| 1 | ts | Chopped galangal |
| 7 | Peppercorns | |
| 1 | ts | Salt |
| 1 | ts | Shrimp paste |
INSTRUCTIONS
Date: Tue, 13 Feb 1996 14:33:25 -0500 From: [email protected] (The Meades) 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. Pound them with the remaining ingredients to produce a fine paste. Green Curry Paste (Nam Prik Kaeng Khiew Wah): From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987 CHILE-HEADS DIGEST V2 #240 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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