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home > recipes > sauces and condiments > green curry paste
from US 15 to 20 fresh small Thai green chili peppers 4 stalks fresh lemon grass, coarsely chopped 3 shallots, thinly sliced 1 clove garlic 1 Tbsp coarsely chopped kha 1 Tbsp coarsely chopped kra-chai 5 kaffir lime leaves, chopped 1/2 tsp ground coriander 1/2 tsp ground caraway seeds [See Note 1 below] 1/2 to 1 Tbsp fish sauce [See Note 2 below] or 1 tsp salt 1 Tbsp sugar 1/4 tsp shrimp paste (optional) 2 Tbsp oil [Note 1: There is some dispute as to whether calling for caraway seeds in recipes for Thai curries is actually a reference to cumin seeds. In some of the references I have encountered, the authors have claimed that the problem lies in the translation of "cumin seeds" into English. Personally, I hate caraway seeds and replace them with cumin seeds in the recipe above. ] [Note 2: The amount of fish sauce used in this recipe depends on the brand selected and personal taste.] Combine all the ingredients in a food processor and process until smooth. If a mortar and pestle is used, then add oil after all other ingredients are ground. Refrigerate in a glass container. Paste keeps well for several months.

Green Curry Paste


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Recipe Alert This is Found in... Most Emailed Recipes
(posted June 7, 2005)

from US

15 to 20 fresh small Thai
green chili peppers
4 stalks fresh
lemon grass, coarsely chopped
3 shallots, thinly sliced
1
clove garlic
1 Tbsp coarsely chopped kha
1 Tbsp coarsely chopped kra-
chai
5
kaffir
lime leaves, chopped
1/2 tsp ground
coriander
1/2 tsp ground caraway seeds [See Note 1 below]
1/2 to 1 Tbsp
fish sauce [See Note 2 below] or 1 tsp salt
1 Tbsp
sugar
1/4 tsp
shrimp paste (optional)
2 Tbsp oil

[Note 1: There is some dispute as to whether calling for caraway seeds in recipes for Thai curries is actually a reference to
cumin seeds. In some of the references I have encountered, the authors have claimed that the problem lies in the translation of "cumin seeds" into English. Personally, I hate caraway seeds and replace them with cumin seeds in the recipe above. ]

[Note 2: The amount of
fish sauce used in this recipe depends on the brand selected and personal taste.]

Combine all the ingredients in a food processor and process until smooth. If a mortar and
pestle is used, then add oil after all other ingredients are ground. Refrigerate in a glass container. Paste keeps well for several months.



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