Green curry paste, Kruang Gang Kiau Wan

Ingredients for 1 servings:

• 8 Pepper, dark green
• 3 small chili peppers, green
• 3 small onions, red
• 2 medium-sized garlic cloves
• 1 tsp coriander seeds
• 1 stalk of lemongrass
• 2 cm galangal
• 2 coriander roots
• 1 kaffir lime(s), peel only
• 1 pinch(s) cumin powder
• 1 tsp instant chicken broth without salt
• ½ tsp black pepper, freshly ground
• 1 pinch of mace, finely ground
• 1 tsp shrimp paste (terasi udang)
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 minutes; Total time approx. 22 minutes

Recipe from Thailand, this paste is the basis for almost all green curry dishes

Be sure to wear household gloves. Wash the chili peppers and chili peppers, remove the stems, and chop them into small pieces. Wash your hands thoroughly with the gloves on, then remove them. Trim both ends of the small red onions and garlic cloves, peel them, and quarter them. Cut off the tough stem at the root end of the lemongrass, remove the brown or dark green leaves, and use only the white or light green parts. Cut these into fine rings. Wash and peel the galangal, cut it crosswise into thin slices, remove the tough root ends, and then chop the slices into small pieces. Wash and chop the coriander roots thoroughly. Wash the kaffir limes thoroughly with hot water, peel off the rind, and chop one teaspoon of it into small pieces. Use only this. Roast the coriander seeds in a small pan without oil until fragrant (about 2 minutes), then remove from the heat and add to the other ingredients. Gradually add all the ingredients to a blender and blend on high for at least two minutes until smooth. Pour into a small bowl as a dip, garnish and serve fresh.