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
It is quite feasible to follow the history of written cooking instructions way back into distant history, in fact as far into history as early Egypt, and possibly even further. Having said that, generally, these early recipes were just basic hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the most ancient recipe discovered, according to historians are a few clay tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated. Moving our culinary historical trip onwards, we have a couple of interesting cookery books which were published in the 14th Century ; one book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are nothing to do with the curry that is served today, but rather accounts of the types of food served to the upper classes of that time. Over the following few centuries, the rich families of Wesstern Europe tried to serve the most extravagent meals, and consequentially cooks and their recipe collections were greatly in demand. However, it wasn`t until the 1800s that formal cookery and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to assembling, verifying, and publishing the recipes of their peers. When we get to the 1900s, cooking publications were increasing in popularity as a result of better eduction, people having more free time and having more money. |
We hope you enjoy this Nam Phrik Kaeng Khiao Wan (Green Curry Paste) recipe.
