Recipe - Gang Keo Wan (Green Curry Paste)

2 Long green chillies
10 small Green chillies
3 teaspoon Lemon grass
6 teaspoon Shallots
6 teaspoon Garlic
1 cc Galangal (or 1/2" cube
fresh ginger if you can't
find
3 Coriander roots
1 teaspoon Coriander seeds
One half teaspoon Cumin
One half teaspoon White pepper

1 t kaffir lime rind or leaves (or ordinary lime) 2 t shrimp paste 1 t salt
If you want to make it milder, deseed the chillies. Method: Chop up fresh
herbs (quantities are for chopped amounts), then grind, starting with hard
dry ingredients and moving on to leafy, soft ingredients, adding the shrimp
paste and shallots last. Best done with mortar and pestle, but a small food
processor is OK. 1.2 Meat Curry Dish

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip