Recipe - Green Curry Paste (Kruang Kaeng Khew Wan)

4 lg Fresh Green Chillies OR
8 small Fresh Green Chillies
One half cup Purple Shallots OR
1 md Onion, Chopped
1 tablespoon Chopped Garlic
One half cup Chopped Fresh Coriander
(Cilantro/Chinese Parsley)
Including Roots, Stems. And
Leaves
One fourth cup Finely Sliced Lemon Grass OR
1 md The Thinly Slice Rind Of 1
Medium Lemon
1 tablespoon Chopped Galangal, Fresh Or
Frozen
2 teaspoon Ground Coriander
1 teaspoon Ground Cumin
1 teaspoon Black Peppercorns
1 teaspoon Ground Turmeric
1 teaspoon Dried Shrimp Paste
2 tablespoon Vegetable Oil

Yield: 1 Cup (8 Fluid Ounces)

Don't let the colour fool you, a green curry can be
devastatingly hot if prepared the traditional way.
For less heat, discard the chilli seeds.

Remove the stems and roughly chop the chillies. Put
into an electric blender with all of the other
ingredients and blend to a smooth paste. Add a Tbls
of extra oil or a little water, if necessary, to
facilitate blending and store as you would the red
curry paste.

From Charmaine Solomon's Thai Cookbook by Charmaine
Solomon

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini