Thai Green Curry Paste for Poultry ( A Very Hot Blend)
Curry Paste Recipes

Ingredients

10
2 stalks
1
10 g
12
1 tsp
2 tbsp
1 tsp
1 tsp
1 tsp
3
1
1 tsp
1 tsp
1 tsp
3 1/2 tbsp

Red chilies, minced
lemon grass, chopped
large onion, minced
coriander roots
peppercorns
galangal powder
garlic, minced
salt
coriander seeds
caraway seeds
cloves
nutmeg
lime rind, dried, soaked
powdered ginger
shrimp paste
oil

Method:

1. Liquidize the dry spices, then add the other ingredients including the oil to a smooth paste.
   

Note : This paste will keep for at least 1 month in an air tight container in a refrigerator