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Green Curry Paste
3 Garlic clove(s)
2 Stalks lemongrass
1 tb Coriander seeds
1 ts Cumin seeds
1 ts Black peppercorns
10 Green chilies
1 tb Chopped coriander root
1 tb Ground galangal
2 ts Grated lime peel
1 sm Piece trassi (shrimp paste)
2 tb Chopped cilantro leaves
Salt to taste
Chop the shallots, garlic and lemon grass. Heat a heavy frying pan
and add the coriander and cumin seeds after 2-3 minutes. Dry roast
until they darken, shaking the pan to prevent burning. Cool, then
grind to a powder with the peppercorns. Seed and chop the chilies.
Pound or process aa the ingredients to a smooth paste. Can be kept in
the refrigerator for about a month.
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