Kaeng Khiao Wan Chilli Paste
Green Curry Paste

INGREDIENTS

15 green hot chillies
3 tbsp. chopped shallots
1 tbsp. chopped garlic
1 tsp. chopped galangal
1 tbsp. chopped lemon grass
1/2 tsp. chopped kaffir lime rind
1 tsp. chopped coriander root
5 pepper corns
1 tbsp. coriander seeds
1 tsp. cumin seeds
1 tsp. salt
1 tsp. shrimp paste

PREPARATION

  1. In a wok over low heat, put the coriander seeds, and cumin seeds and dry fry for about 5 minutes, then grind into a powder.
  2. Into a blender, puut the rest of the ingredients except the shrimp paste and blend to mix well. Add the coriander-cumin seed mixture and the shrimp paste and blend to obtain 1/2 cup of a fine-textured paste.
  3. This can be stored in a glass jar in the refrigerator for about 3-4 months.

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