Green Curry Paste

Title: Green Curry Paste

Categories: Condiment

Yield: 1 1/4 cups

1 tb Coriander seeds

1 tb Cumin seeds

6 Black peppercorns

3 2 stalks lemongrass

-incl the bulbs, chopped

1/2 c Cilantro leaves

1 2 piece fresh galangal

-(or ginger), peeled

1 ts Lime zest

8 Garlic cloves; peeled

4 Shallots; peeled

-coarsely chopped

12 Green chilies

-such as serranos

-seeds and stems removed

-halved

1/4 c Water

1 ts Salt

(Kreung Gaeng Kiow Wahn - Thai)

Roast the coriander and cumin seeds for about 2 minutes in a dry

skillet. When they have cooled, grind to a fine powder in a spice

mill.

Combine the roasted ground spices with all the remaining ingredients

in a food processor or blender and puree until a fine paste is formed.

Pour the paste into an airtight container and refrigerate for up to

one month.

This curry paste can be added to any other curry preparation. Just one

teaspoon will make other curries more flavorful, zesty and pungent.

A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9

pg 115 Collected from the Int'l Fido Cooking Echoes

MMMMM