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Green Curry Paste (Nam Prik Kang Khiaw-Waan)
Kategorie:
Anzahl: 6 servings
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10
4
1
1/2
2
2
1
1
1
1
1
1
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mittelgr.
mittelgr.
große
cup
Teel.
Teel.
Teel.
Teel.
Teel.
Teel.
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Fresh Green Chillies,
-Chopped
Cloves Garlic, Crushed
Onion, Chopped
Fresh Coriander, Chopped
Salt
Ground Coriander
Ground Cumin
Shrimp Paste (Kapi)
Ground Galangal (Kha) OR
Inch Dried Galangal (Kha)
Ground Lemon Grass OR
Stalk Lemon Grass, Fresh
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Yield: 1/2 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
Stichworte: Thai, Condiment
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