Green Curry Paste

Ingredients

2 Lemon grass, fresh -or-
2 teaspoons Lemon grass, dried
5 Cloves garlic, chopped
3 mediums Shallots, chopped
1 teaspoon Lemon zest
1 teaspoon Galanga

Preparation

1
Slice the chili peppers in half lengthwise. Discard the seeds & chop the chili peppers. Put all the ingredients in a mortar or a food processor & blend to a thick green paste, adding water if necessary. Store in a tightly sealed container in the refrigerator.
2
NOTE: If using dried galangal soak for 15 minutes in cold water.
3
Makes 1/2 cup. Pojanee Vatanapan's "Thai Cookbook"

Tools

 



Yield:

4.0 servings

Added:

November 30, 2009

Creator:

Anonymous

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