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Kruang Kaeng Khew Wan (Green Curry Paste) Recipe - Cooking Index

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Kruang Kaeng Khew Wan (Green Curry Paste)

Cuisine: Thai
Serves: 6 people

Recipe Ingredients

4 tablespoons 60mlFresh green chilies or (large)
8 tablespoons 120mlFresh green chilies (small)
1/2 cup 118mlPurple shallots or
1 cup 62g / 2.2ozOnion - chopped (medium)
1 tablespoon 15mlChopped garlic
1/2 cup 8g / 0.3ozChopped fresh coriander - (cilantro/Chinese parsley)
1   Including roots - stems. And leaves
1/4 cup 59mlFinely sliced lemon grass or
1 cup 237mlLemon - thinly slice rind (medium)
1 tablespoon 15mlChopped galangal - fresh or frozen
2 teaspoons 10mlGround coriander
1 teaspoon 5mlGround cumin
1 teaspoon 5mlBlack peppercorns
1 teaspoon 5mlGround turmeric
1 teaspoon 5mlDried shrimp paste
2 tablespoons 30mlVegetable oil

Recipe Instructions

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

Remove the stems and roughly chop the chilies. Put into an electric blender with all of the other ingredients and blend to a smooth paste.

Add a Tbs of extra oil or a little water, if necessary, to facilitate blending and store as you would the red curry paste.

Yield: 1 Cup

Source:
"Charmaine Solomon's Thai Cookbook" by Charmaine Solomon

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