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Fresh Green Curry Paste
6 Garlic clove(s)
1 1" piece ginger, chopped
1 c Mint leaves
1 c Cilantro leaves
2 ts Turmeric
1/2 ts Cloves
Seeds from 10 cardamon pods
1/2 c Wine vinegar
1 ts Fenugreek seeds
1/2 c Oil
Puree all ingredients except oil in blender or food processor. Heat
oil in small, heavy saucepan over medium heat. Add pur,e and fry for
5-6 minutes, stirring constantly, until the oil separates from the
spices. Discard oil and let paste cool. Store in an airtight
container for up to 1 month.
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