http://eatdrinkbemerrymagazine.com/GreenCurryPaste.html Maralyn D. Hill & Brenda C. Hill Approximately 1 to 1.2 million September 12, 2012
Green Curry Paste
A treasure from the cooking school, Sunrice at Ft. Canning, in Singapore; as featured in ‘Our Love Affairs with Food & Travel’ by Maralyn Hill and Brenda Hill ‘The Tandem Tasters’.
We learned to make green curry paste for Thai Curries. The major population of Singapore is Chinese, Malay and Indian. So the combination of cuisines is varied and delicious. He is another one from “Our Love Affairs with Food & Travel”
Spices:
4 green bird eye chilies
5 green chilies
6 shallots, peeled
8 garlic cloves, peeled
¾ inch (2 cm) galangai
2 stalks lemon grass
1 kaffir lime, rind only
1 ¾ ounce (50 gr) coriander roots, cleaned
1 tablespoon (15 gr) palm sugar
Directions:
1. Dice ingredients.
2. Pound all the ingredients together in a mortar, to form a fine paste.
3. Store in airtight container in refrigerator and use as much as you want for taste. It can get quite hot.
