| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Thai |
Condiments, Thai |
6 |
Servings |
INGREDIENTS
| 10 |
|
Fresh Green Chillies |
|
|
Chopped |
| 4 |
|
Cloves Garlic, Crushed |
| 1 |
|
Onion, Chopped |
| 1/2 |
c |
Fresh Coriander, Chopped |
| 2 |
t |
Salt |
| 2 |
t |
Ground Coriander |
| 1 |
t |
Ground Cumin |
| 1 |
t |
Shrimp Paste, Kapi |
| 1 |
t |
Ground Galangal, Kha OR |
| 1 |
|
Inch Dried Galangal, Kha |
| 1 |
t |
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
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