| 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
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