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Recipe by: emerance
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See below ingredients and instructions of the recipe
1 ts Cumin seeds 1 tb Chopped shallots
1 ts Coriander seeds 1 tb Chopped garlic
6 Fresh green chilies, 1 ts Chopped galangal
-Chopped 7 Peppercorns
1 tb Chopped lemon grass 1 ts Salt
1 ts Chopped coriander root 1 ts Shrimp paste
Contributed to the echo by: Stephen Ceideburg Originally from: "Discover
Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore.
1987 This is easy to make. Make lots and freeze it for future use. If
you're not a fan of pounding you can use a food processor. Just don't
overdo the processing. Green Curry Paste (Nam Prik Kaeng Khiew Wah) Place
the cumin and coriander seeds in a pan, without adding any oil. Dry-fry
them, stirring, for 1-2 minutes until they are aromatic and slightly
browned. Pound them with the remaining ingredients to produce a fine paste.
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
English celebrity chef also known as The Naked Chef. BBC food television shows.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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