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Green Curry Paste


6 each Green chili peppers
2 each Lemon grass, fresh -=OR=-
2 tsp Lemon grass, dried
5 each Garlic cloves, chopped
3 md Shallots, chopped
1 tsp Lemon zest
1 tsp Galanga

Slice the chili peppers in half lengthwise. Discard the seeds and chop the chili peppers. Put all the ingredients in a mortar or a food processor and blend to a thick green paste, adding water if necessary. Store in a tightly sealed container in the refrigerator. Makes 1/2 cup

* If using dried galangal soak for 15 minutes in cold water.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.