KRUANG KAENG KHEW WAN (GREEN CURRY PASTE)

      Title: KRUANG KAENG KHEW WAN (GREEN CURRY PASTE)
  Categories: Thailand, Condiments, Seafood
       Yield: 6 Servings
  
       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
  
   Yield: 1 Cup (8 Fluid Ounces)
   
   Don't let the colour fool you, a green curry can be
   devastatingly hot if prepared the traditional way. For
   less heat, discard the chilli seeds.
   
   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.
   
   From Charmaine Solomon's Thai Cookbook by Charmaine
   Solomon
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