| Green Curry Paste Kreung Gaeng Kiow Wahn |
Group 1
1 tbsp coriander seeds
1 tbsp cumin seeds
Group 2
6-8 peppercorns
3 stalks lemon grass cut into 2-inch pieces; then cut into thin rounds
½ cup fresh cilantro, chopped
2-inch piece fresh galangal (substitute with ginger if galangal is not
available).
1½ tsp kaffir zest (magrood lime shown on left)
8 cloves garlic,
4 shallots, peeled and chopped
12 green chiles, chopped into small rounds (shown on left)
¼ cup water ( add slowly it may not take ¼ cup )
salt to taste (about 1 tsp)
1. Roast group 1 for about 2 minutes on a dry comal or frying pan. Allow
to cool; add peppercorns and grind in a spice grinder or mortar and
pestle.
2. Combine the roasted ground spices with group 2; blend in a food
processor, blender or mortar and pestle until a smooth paste is formed.
3. Transfer to an airtight container. Refrigerate for up to one month.
Use as directed in recipes. This paste is available in Asian markets.
About 1¼ cups
1 tbsp coriander seeds
1 tbsp cumin seeds
Group 2
6-8 peppercorns
3 stalks lemon grass cut into 2-inch pieces; then cut into thin rounds
½ cup fresh cilantro, chopped
2-inch piece fresh galangal (substitute with ginger if galangal is not
available).
1½ tsp kaffir zest (magrood lime shown on left)
8 cloves garlic,
4 shallots, peeled and chopped
12 green chiles, chopped into small rounds (shown on left)
¼ cup water ( add slowly it may not take ¼ cup )
salt to taste (about 1 tsp)
1. Roast group 1 for about 2 minutes on a dry comal or frying pan. Allow
to cool; add peppercorns and grind in a spice grinder or mortar and
pestle.
2. Combine the roasted ground spices with group 2; blend in a food
processor, blender or mortar and pestle until a smooth paste is formed.
3. Transfer to an airtight container. Refrigerate for up to one month.
Use as directed in recipes. This paste is available in Asian markets.
About 1¼ cups
