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
Food historians have traced the existance of recipes far back into the distant past, in fact as far back as early Egypt, and possibly even further than that. In practice though, in the main part, these early cookbooks were just very simple hieroglyphic instructions for food preparation.
During Roman times around 25BC a roman called Apicius created a collection of scripts showing how to cook the recipes cooked by his fellow Romans. He describes how the meals of wealthy Romans were split into starters, entrees and afters, something that is very familiar to us today. Aspicius informs us how the Romans used a good variety of spices, including a few that will be familiar to modern chefs for example thyme, mint and asafoetida. During the succeeding few hundred years, the upper classes strove to offer the most extravagent meals, and consequentially cooks and their collection of recipes became highly prized. Notwithstanding that, it was during the 1800s that cooking and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collecting, testing, and publishing recipes of the day. By the arrival of the 1900s, cookery books are greatly in demand mostly as a result of better eduction, people having more free time and disposable income. |
We hope you enjoy this Kruang Kaeng Khew Wan (Green Curry Paste) recipe.
