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Kruang Kaeng Khew Wan (green Curry Paste)

4 lg Fresh Green Chillies OR 8 sm Fresh Green Chillies
1/2 c Purple Shallots OR 1 md Onion, Chopped
1 tb Chopped Garlic
1/2 c Chopped Fresh Coriander (Cilantro/Chinese Parsley) Including Roots, Stems. And Leaves
1/4 c Finely Sliced Lemon Grass OR 1 md The Thinly Slice Rind Of 1 Medium Lemon
1 tb Chopped Galangal, Fresh Or Frozen
2 ts Ground Coriander
1 ts Ground Cumin
1 ts Black Peppercorns
1 ts Ground Turmeric
1 ts Dried Shrimp Paste
2 tb Vegetable Oil

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.

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