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Thailand- Nam Prik Gaeng Keow Wan (Green Curry Paste)


1 ½ t                       Coriander seed

½ t                          Cumin seed

7ea                          Small green “birds eye” chilies

1 ½ T                      Shallot, minced

2 cloves                  Garlic, minced

½ t                          Galangal, minced

1- 3 inch piece        Lemongrass minced

1t                            Cilantro stems or root, minced

1/2t                         Shrimp paste

tt                             Fish sauce



  1. Toast coriander and cumin and grind in a spice grinder
  2. Combine all ingredients except shrimp paste in a small blender or processor and mix well, Add a touch of water to allow the mixture to puree
  3. Fold the shrimp paste into the mixture and reserve
  • It is important that all ingredients are minced fine before processing/blending

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