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Keow Wan Green Curry Paste

  • SERVINGS: Makes about 3/4 cup

Andrew Zimmern’s Kitchen Adventures

This fresh-tasting, spicy green curry paste is extremely versatile. Try it with shrimp, salmon, snapper, chicken and assorted mixed vegetables.

  1. 1 tablespoon coriander seeds
  2. 1 teaspoon cumin seeds
  3. 7 black peppercorns
  4. 3 tablespoons water
  5. 3 stalks of fresh lemongrass, tender inner bulb only, chopped
  6. 1/3 cup loosely packed cilantro
  7. 1 medium shallot, chopped
  8. 6 garlic cloves
  9. 4 green Thai chiles, stemmed and chopped
  10. One 1 1/2-inch piece of galangal, peeled and chopped
  11. 2 teaspoons grated lime zest
  12. 1 teaspoon Thai shrimp paste
  13. Salt
  1. In a small skillet, toast the coriander seeds, cumin seeds and peppercorns over moderately high heat until fragrant and beginning to pop, about 1 minute. Transfer to a spice grinder and let cool completely. Grind to a powder.
  2. In a food processor, combine the spice powder with all of the remaining ingredients except the salt and process to a paste. Season with salt.
Make Ahead The fresh curry paste can be refrigerated for up to 3 days.


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