Green Curry Paste (Krung Gaeng Keo Wan)
List of Ingredients
Yields 6 to 8 tablespoons,
approximately
3 pieces dried Laos (Ka), chopped or
1 teaspoon Laos powder
1 teaspoon dried lesser ginger
(Krachai), or 1 teaspoon powdered
lesser ginger
1 teaspoon coriander seeds or 1
teaspoon ground coriander
1 teaspoon caraway seeds or 1
teaspoon ground caraway
12 black peppercorns or 1 1/2
teaspoons ground black pepper
4 whole cloves or 1/4 teaspoon ground
cloves
1 whole nutmeg pod or 1 teaspoon
ground nutmeg
2 stalks lemon grass, minced
2 tablespoons coriander roots,
chopped
2 tablespoons garlic, chopped
2 tablespoons shallots, chopped
1 teaspoon lime zest, minced, or 1/2
teaspoon dried Kaffir lime rind,
soaked in hot water until soft, then
minced
8 whole green Serrano chillies,
stemmed and minced
1 teaspoon shrimp paste (Kapee)
1 teaspoon salt
4 tablespoons vegetable oil
Recipe
Place the whole, dried spices {Laos,
lesser ginger, coriander, caraway,
peppercorns, cloves and nutmeg) in a
mortar or electric spice grinder and
pound or grind to a smooth, somewhat
stringy, powder. (If using a spice
grinder, because of its size, this
will require repeated steps.) Omit
this exercise if ground spices are
used. Empty the powder into a food
processor; if not available, continue
with the mortar and pestle. Add the
remaining ingredients, including oil,
and process or pound to a smooth,
even paste.
From The Original Thai
Cookbook-Jennifer Brennan ISBN
#0-399-51033-8 (pbk.)
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