| 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: kmeade@ids2.idsonline.com (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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