Recipe - Kruang Kaeng Khew Wan (Green Curry Paste)

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

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