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Kruang Kaeng Khew Wan (Green Curry Paste)

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      Title: KRUANG KAENG KHEW WAN (GREEN CURRY PASTE)
 Categories: Thailand, Condiments, Seafood
      Yield: 6 Servings
 
      4 lg Fresh Green Chillies OR
      8 sm Fresh Green Chillies
    1/2 c  Purple Shallots OR
      1 md Onion, Chopped
      1 tb Chopped Garlic
    1/2 c  Chopped Fresh Coriander
           -(Cilantro/Chinese Parsley)
           Including Roots, Stems. And
           -Leaves
    1/4 c  Finely Sliced Lemon Grass OR
      1 md The Thinly Slice Rind Of 1
           -Medium Lemon
      1 tb Chopped Galangal, Fresh Or
           -Frozen
      2 ts Ground Coriander
      1 ts Ground Cumin
      1 ts Black Peppercorns
      1 ts Ground Turmeric
      1 ts Dried Shrimp Paste
      2 tb Vegetable Oil
 
  Yield: 1 Cup (8 Fluid Ounces)
  
  Don't let the colour fool you, a green curry can be
  devastatingly hot if prepared the traditional way. For
  less heat, discard the chilli seeds.
  
  Remove the stems and roughly chop the chillies.  Put
  into an electric blender with all of the other
  ingredients and blend to a smooth paste. Add a Tbls of
  extra oil or a little water, if necessary, to
  facilitate blending and store as you would the red
  curry paste.
  
  From Charmaine Solomon's Thai Cookbook by Charmaine
  Solomon
 
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