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Green Curry Paste (Nam Prik Kang Khiaw-Waan)

10 md Fresh Green Chillies, Chopped
4 md Cloves Garlic, Crushed
1 lg Onion, Chopped
1/2 c Fresh Coriander, Chopped
2 ts Salt
2 ts Ground Coriander
1 ts Ground Cumin
1 ts Shrimp Paste (Kapi)
1 ts Ground Galangal (Kha) OR 1 Inch Dried Galangal (Kha)
1 ts Ground Lemon Grass OR 1 Stalk Lemon Grass, Fresh

Yield: 1/2 Cup

In a blender grind all of the ingredients into a paste. When using dried galangal or fresh Lemon Grass, add both ingredients directly while cooking the curry paste. When using the dried Galangal, soak it in 4 Tbls of hot water and use the soaking water with galangal to give the curry a strong flavor.

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