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Try this Thai Green Curry Paste recipe, or contribute your own. "Thai" and "Spices" are two of the tags cooks chose for Thai Green Curry Paste.
"Very nicely explained. Can we have a recipe for the "Thai Red Curry paste" ... "- Rajooj
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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. Into a blender, put the rest of the ingredients except the shrimp paste adn blend to mix well. Add the coriander-cumin seed mixture and the shrimp paste and blend to obtain 1/2 cup of a fine-textured paste. This can be stored in a glass jar in the refrigerator for about 3-4 months. Recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo Srisawat.
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