Recipe - Green Curry Paste (Nam Prik Kang Khiaw-Waan)

10 md Fresh Green Chillies,
Chopped
4 md Cloves Garlic, Crushed
1 lg Onion, Chopped
One half cup Fresh Coriander, Chopped
2 teaspoon Salt
2 teaspoon Ground Coriander
1 teaspoon Ground Cumin
1 teaspoon Shrimp Paste (Kapi)
1 teaspoon Ground Galangal (Kha) OR
1 Inch Dried Galangal (Kha)
1 teaspoon Ground Lemon Grass OR
1 Stalk Lemon Grass, Fresh

Yield: One half Cup

In a blender grind all of the ingredients into a
paste. When using dried galangal or fresh Lemon
Grass, add both ingredients directly while cooking the
curry paste. When using the dried Galangal, soak it
in 4 Tbls of hot water and use the soaking water with
galangal to give the curry a strong flavor.

From Delightful Thai Cooking by Eng Tie Ang

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