| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Thai | Thai, Condiments | 6 | Servings | |
INGREDIENTS
| 10 | md | Fresh Green Chillies, Chopped |
| 4 | md | Cloves Garlic, Crushed |
| 1 | lg | Onion, Chopped |
| 1/2 | c | Fresh Coriander, Chopped |
| 2 | ts | Salt |
| 2 | ts | Ground Coriander |
| 1 | ts | Ground Cumin |
| 1 | ts | Shrimp Paste (Kapi) |
| 1 | ts | Ground Galangal (Kha) OR |
| 1 | Inch Dried Galangal (Kha) | |
| 1 | ts | Ground Lemon Grass OR |
| 1 | Stalk Lemon Grass, Fresh |
INSTRUCTIONS
Yield: 1/2 Cup In a blender grind all of the ingredients into a paste. When using dried galangal or fresh Lemon Grass, add both ingredients directly while cooking the curry paste. When using the dried Galangal, soak it in 4 Tbls of hot water and use the soaking water with galangal to give the curry a strong flavor. From Delightful Thai Cooking by Eng Tie Ang From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God cares”