Green Curry Paste
By: Anonymous
Published: Monday, November 30, 2009 - 10:07pm

Ingredients




6 Green chili peppers
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"