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Kruang Kaeng Khew Wan (green Curry Paste)

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CATEGORY CUISINE TAG YIELD
Seafood, Vegetables Thai Condiments, Seafood, Thailand 6 Servings

INGREDIENTS

4 Fresh Green Chillies OR
8 Fresh Green Chillies
1/2 c Purple Shallots OR
1 Onion, Chopped
1 T Chopped Garlic
1/2 c Chopped Fresh Coriander
Cilantro/Chinese
Parsley
Including Roots, Stems. And
Leaves
1/4 c Finely Sliced Lemon Grass OR
1 The Thinly Slice Rind Of 1
Medium Lemon
1 T Chopped Galangal, Fresh Or
Frozen
2 t Ground Coriander
1 t Ground Cumin
1 t Black Peppercorns
1 t Ground Turmeric
1 t Dried Shrimp Paste
2 T Vegetable Oil

INSTRUCTIONS

Yield: 1 Cup (8 Fluid Ounces)  Don't let the colour fool you, a green
curry can be devastatingly hot  if prepared the traditional way. For
less heat, discard the chilli  seeds.  Remove the stems and roughly
chop the chillies.  Put into an electric  blender with all of the other
ingredients and blend to a smooth  paste. Add a Tbls of extra oil or a
little water, if necessary, to  facilitate blending and store as you
would the red curry paste.  From Charmaine Solomon's Thai Cookbook by
Charmaine Solomon  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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