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Green Curry Paste (kruang Gaeng Keow Wan)
4 tb Roughly chopped lemon grass
1 tb Galangal (dried) presoaked for 30 minutes
2 tb Chopped garlic
1 md Onion; chopped
2 Whole coriander plants - (including root & stems)
1 ts Chopped lime or lemon zest
15 Fresh green chilies
10 Black peppercorns; cracked
2 ts Ground coriander
2 ts Ground cumin
2 ts Salt
3 Bay leaves
2 tb Vegetable oil; for blending
Blend ingredients together in blender or food processor until a smooth paste is formed. Refrigerate and use curry paste within a week. Or... spread paste in a plastic zipper bag and freeze flat on a baking sheet; break off pieces of the frozen paste as needed for curry recipes.
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