Thida Thai Restaurant :: Authentic Thai Restaurants

	Green Curry Paste : Phrik Kang Kew Wan This curry paste is made from herbs and fresh green chillies. It is most often used to make chicken curries.
Ingredients	Quantity
Green hot chillies Chopped shallots Chopped garlic Chopped galangal Chopped lemon grass Chopped kariff lime rind Chopped coriander root White Pepper corns Coriander seeds Cumin seeds Salt Shrimp paste	15 3 tablespoons 1 tablespoon 1 teaspoon 1 tablespoon 1/2 teaspoon 1 teaspoon 5 1 tablespoon 1 teaspoon 1 teaspoon 1 teaspoon
Preparation
1. In a wok over low heat, put the coriander seeds, and cumin seeds and dry fry for about 5 minutes, then grind into a powder. 2. Into a blender, put the rest of the ingredients except the shrimp paste and blend to mix well. Add the coriander-cumin seed miniature and the shrimp paste and blend to obtain 1/2 cup of a fine-textured paste. 3. This can be stored in a glass jar in the refrigerator for about 3-4 months.