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Green Curry Paste (Prik Gang Keaw Waan)
Ingredients (To make 5 tablespoons for 5 servings):
2 tblspns Lemon Grass, thinly sliced
1 tspn Ground coriander
1 tspn Salt
1. Bring both kinds of chillies together with salt into a mortar and pound.
2. Next add lemon grass, galangal, and kaffir lime rind and pound well, then add the shallot and garlic and pound again to combine well.
3. Next add coriander powder, cumin powder and pepper seeds and pound well again.
4. Last add shrimp paste and pound until mixture turns into a paste.
Green curry paste should be stored in an airtight container and can be kept refrigerated for up to 1 month.
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