Green Curry Paste (nam Prik Kang Khiaw-waan)
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Thailand
Known as a Thai recipe, with similar versions prepared across other nations.
Ingredients 13 ingredients
- 4 md Cloves Garlic, Crushed
- 10 md Fresh Green Chillies, Chopped
- 1 ts Ground Lemon Grass OR
- Water
- 2 ts Salt
- 1 Stalk Lemon Grass, Fresh
- 2 ts Ground Coriander
- 1 lg Onion, Chopped
- 1/2 c Fresh Coriander, Chopped
- 1 ts Ground Galangal (Kha) OR
- 1 Inch Dried Galangal (Kha)
- 1 ts Shrimp Paste (Kapi)
- 1 ts Ground Cumin
Contains
Crustaceans
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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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
Plating
Cookware for this recipe
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Blender
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Chef's knife
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Cutting board