4 large fresh green chillies or
8 small fresh green chillies
1/2 cup purple shallots or
1 medium onion, chopped
1 tbsp chopped garlic
1/2 cup chopped fresh coriander (cilantro/c, hinese parsley
1 including roots, stems. and leaves
1/4 cup finely sliced lemon grass or
1 medium the thinly slice rind of 1 medium l, emon
1 tbsp chopped galangal, fresh or frozen
2 tsp ground coriander
1 tsp ground cumin
1 tsp black peppercorns
1 tsp ground turmeric
1 tsp dried shrimp paste
2 tbsp vegetable oil
Directions
Yield: 1 Cup (8 Fluid Ounces)
Don't let the colour fool you, a green curry can be
devastatingly hot if prepared the traditional way. For
less heat, discard the chilli seeds.
Remove the stems and roughly chop the chillies. Put
into an electric blender with all of the other
ingredients and blend to a smooth paste. Add a Tbls of
extra oil or a little water, if necessary, to
facilitate blending and store as you would the red
curry paste.
From Charmaine Solomon's Thai Cookbook by Charmaine
Solomon
Servings: 6 servings
Kruang Kaeng Khew Wan (Green Curry Paste) Recipe brought to you by Recipe Ideas
Categories: Chili; Fish; Fruit; Seafood; Thai; Vegetable
The History of Recipes
It is quite feasible to follow the history of written cooking instructions far back into history, certainly as far back as pharonic Egypt, and quite possibly further than that. However, in the main part, these ancient cook books were just simple pictorial recipes for preparing food.
Interestingly, the most ancient recipe discovered so far, according to experts in ancient history is a series of ancient tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `blissful`. Progressing into The time of the romans around 25BC a roman called Apicius compiled a collection of scripts showing how to cook the recipes prepared by the Romans. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into starters, entrees and dessert, something that is very familiar to us today. This early Roman chef informs us how the ancient cooks made use of many aromatic flavours, including a few that will be familiar to modern chefs such as thyme, fennel and asafoetida. During the next few hundred years, the rich and powerful families of Europe strove to lay on the most extravagent meals, and because of this the best chefs and their collection of recipes could command a high salary. However, it was during the 1800s that fine cookery and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collating, trying out, and publishing recipes for their fellow cooks to enjoy. By the advent of the 1900s, cookery publications are starting to become popular as a result of higher levels of literacy, people having increased spare time and a general increase in wealth. Like it or not, the introduction of TV brings us celebrity TV chefs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of the internet, allowing us all to search through massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Kruang Kaeng Khew Wan (Green Curry Paste) recipe.
