Name: Nam Phrik Kaeng Khiao Wan (Green Curry Paste)
Ingredients: 15 Green hot chilies; 3 tb Chopped shallots; 1 tb Chopped garlic; 1 ts Chopped galangal; 1 tb Chopped lemon grass; 1/2 ts Chopped kaffir lime rind; 1 ts Chopped coriander root; 5 Peppercorns; 1 tb Coriander seeds; 1 ts Cumin seeds; 1 ts Salt; 1 ts Shrimp paste

Although drunkenness is a widespread sin in the nonChristian culture of today, I do not detect that it is a major problem among Christians. But gluttony surely is. Most of us have a tendency to overindulge in the food which God has so graciously provided for us. We allow the sensual part of our God-given appetite to range out of control and lead us into sin. We need to remember that even our eating and drinking is to be done to the glory of God (I Corinthians 10:31).

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Grains	Thai	Thai, Curry	1	Servings

INGREDIENTS

15		Green hot chilies
3	tb	Chopped shallots
1	tb	Chopped garlic
1	ts	Chopped galangal
1	tb	Chopped lemon grass
1/2	ts	Chopped kaffir lime rind
1	ts	Chopped coriander root
5		Peppercorns
1	tb	Coriander seeds
1	ts	Cumin seeds
1	ts	Salt
1	ts	Shrimp paste

INSTRUCTIONS

In a wok over low heat, put the coriander seeds, and cumin seeds and dry
fry for about 5 minutes, then grind into a powder. Into a blender, put the
rest of the ingredients except the shrimp paste adn blend to mix well. Add
the coriander-cumin seed mixture and the shrimp paste and blend to obtain
1/2 cup of a fine-textured paste. This can be stored in a glass jar in the
refrigerator for about 3-4 months. Recipe from: The Elegant Taste of
Thailand, by Sisamon Kongpan & Pinyo Srisawat.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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