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Thai Green Curry Paste
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12 ea Green hot chilies
4 Tbls. Garlic (chopped)
4 Tbls. Shallot (chopped)
2 Tbls. Lemon grass (chopped)
2 Tbls. Galangal (chopped)
1 Tbls. Coriander root (chopped)
1/2 tsp. Kaffir lime rind (chopped)
1 tsp. Shrimp paste
1/2 tsp. Salt
1/4 tsp. Pepper corn
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Into a blender, put the chilies and the rest of the ingredients except the shrimp paste and blend to mix well. Then add the shrimp paste and blend again to obtain about 1 cup of a fine-textured paste.
This can be stored in a glass jar in the refrigerator for about 3-4 months.
Since Thai food is quite popular around the world, especially in USA., I found a lot chain grocery stores carry commercial Thai curry pastes in their shelves.
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Preparation Time: |
Serves: 1 up |
| Recipe Origin: Thailand |
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Submitted by: |
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Baovan Truong
Washington
United States |
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| This recipe has been viewed 15640 times. |
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