Send to a friend

Vote For This Recipe

Ingredietns:
12 ea Green hot chilies
4 tbsps Garlic (chopped)
4 tbsps Shallot (chopped)
2 tbsps Lemon grass (chopped)
2 tbsps Galangal (chopped)
1 tbsp Coriander root (chopped)
1/2 tsp Kaffir lime rind (chopped)
1 tsp  Shrimp paste
1/2 tsp Salt
1/4 tsp Pepper corn

Preparation:
1.  Into a blender, put the chilies and the rest of the ingredients except the shrimp paste and blend to mix well.  Then add the shrimp paste and blend again to obtain about 1 cup of a fine-textured paste.

2.  This can be stored in a glass jar in the refrigerator for about 3-4 months.

Since Thai food is quite popular around the world, especially in USA., I found a lot chain grocery stores carry commercial Thai curry pastes in their shelves.