make your own…




Substitute Thai Kitchen Red Curry Paste or any Asian or Indian green curry paste. (Also see Cooking Tips and Thai Ingredients.)

To make your own green curry paste: Add 1 Tbs. of oil to a skillet. Saute together, 3 Tbs. chopped shallots, 1 Tbs. minced garlic and 1 tsp. chopped galangal (or Chinese ginger) for 1 minute until ingredients are fragrant. Remove and add to a blender with 10-15 fresh green chilies (to desired heat level), 1 Tbs. minced lemon grass (or Thai Kitchen Lemon Grass Dried), 1/2 tsp. chopped kaffir lime leaves, 1 tsp. cilantro root (or cilantro leaves), 1/2 tsp. pepper, 1 tsp. coriander, 1 tsp. cumin, 1 tsp. salt, 1 tsp. shrimp paste (or whole small Asian dried shrimp). Pulse the blender until all ingredients are mixed well and paste forms. Will store for 3 months in a tightly sealed container in the refrigerator.


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