Green Curry Paste - Namphrik Gaeng Keau |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 5 |
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You can substitute ginger for the galangal and Kra Chai if you cannot find these ingredients, and likewise coriander stems for the root. This keeps for about 3 months in a sterilised jar in the fridge. Ingredients:
15 thai green chili, fresh |
1 teaspoon turmeric |
2 tablespoons garlic, chopped |
40 g galangal, chopped |
1 tablespoon lemongrass, chopped |
1 teaspoon coriander root, chopped |
1 teaspoon lime peel, chopped |
3 tablespoons shallots, chopped |
1 teaspoon ginger, lesser (kra chai) |
1 teaspoon shrimp paste or 1 teaspoon salt |
Directions:
1. Put chillies, turmeric and garlic in a mortar & pestle (or electric grinder) and pound/grind well.
2. Add lemongrass, galangal, coriander, and lime; pound/grind well.
3. Add shallot, lesser ginger & shrimp paste - grind/pound until smooth and there are no major lumps.
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