variations.
1 stalk lemongrass
1/2 Tbsp. ground coriander
1 Tbsp. cumin
1 tsp. shrimp paste
1 tsp. palm sugar
1-2 green chillies
3 cloves garlic
1 3" piece galangal (or ginger), peeled and sliced
3-4 kaffir lime leaves, stems removed
1 cup fresh cilantro (including leaves and stems)
1 tsp. nama shoyu
2 Tbsp. nam pla
Process all ingredients in a food processor.
Green curry paste may be stored in an airtight container in the refrigerator
for about 2 weeks, or frozen for up to 3 months.
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