Green Curry Paste (Nam Prik Kang Khiaw-Waan)

10 md Fresh Green Chillies,

-Chopped 4 md Cloves Garlic, Crushed

1 lg Onion, Chopped

1/2 c Fresh Coriander, Chopped

2 ts Salt

2 ts Ground Coriander

1 ts Ground Cumin

1 ts Shrimp Paste (Kapi)

1 ts Ground Galangal (Kha) OR

1 Inch Dried Galangal (Kha)

1 ts Ground Lemon Grass OR

1 Stalk Lemon Grass, Fresh

Yield: 1/2 Cup In a blender grind all of the ingredients into a paste. When using dried galangal or fresh Lemon Grass, add both ingredients directly while cooking the curry paste. When using the dried Galangal, soak it in 4 Tbls of hot water and use the soaking water with galangal to give the curry a strong flavor. From Delightful Thai Cooking by Eng Tie Ang