Nam Phrik Kaeng Khiao Wan (Green Curry Paste) Recipe

Ingredients

15 each green hot chilies
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 each peppercorns
1 tbsp coriander seeds
1 tsp cumin seeds
1 tsp salt
1 tsp shrimp paste


Directions

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. Into a
blender, put the rest of the ingredients except the shrimp paste adn
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.
This can be stored in a glass jar in the refrigerator for about 3-4
months. Recipe from: The Elegant Taste of Thailand, by Sisamon
Kongpan & Pinyo Srisawat.


Servings: 1 servings

 

 

Nam Phrik Kaeng Khiao Wan (Green Curry Paste) Recipe brought to you by Recipe Ideas


Categories: Thai


The History of Recipes

Experts have proved the existence of recipes way back into distant history, certainly as far back into recorded history as ancient Egypt, and maybe further still. However, sadly, these ancient recipes were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.

As our culinary historical trip moves to more modern times there were two books published in the 14th Century : a book called `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these are not about the curry that is popular today, but instead descriptions of the types of food eaten by the rich people of the time.

When we get to the 1900s, cookery books were starting to become popular as a result of higher levels of literacy, people having more leisure time and a general increase in wealth.

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We hope you enjoy this Nam Phrik Kaeng Khiao Wan (Green Curry Paste) recipe.

 


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