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Green Curry Paste (Kruang Käng Khew Wan)
Kategorie:
Anzahl: 6 servings
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4
8
1/2
1
1
1/2
1/4
1
1
2
1
1
1
1
2
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große
kleine
cup
mittelgr.
Essl.
cup
cup
mittelgr.
Essl.
Teel.
Teel.
Teel.
Teel.
Teel.
Essl.
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Fresh Green Chillies OR
Fresh Green Chillies
Purple Shallots OR
Onion, Chopped
Chopped Garlic
Chopped Fresh Coriander
-(Cilantro/Chinese Parsley)
Including Roots, Stems. And
-Leaves
Finely Sliced Lemon Grass OR
The Thinly Slice Rind Of 1
-Medium Lemon
Chopped Galangal, Fresh Or
-Frozen
Ground Coriander
Ground Cumin
Black Peppercorns
Ground Turmeric
Dried Shrimp Paste
Vegetable Oil
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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
Stichworte: Thai, Condiment
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