Green Curry Paste (Kruang Kaeng Khew Wan) 4.00 large fresh green chilies or 8.00 small fresh green chilies 0.50 cup purple shallots or 1.00 medium onion, chopped 1.00 tablespoon chopped garlic 0.50 cup chopped fresh coriander (cilantro/chinese parsley) including roots, stems and leaves 0.25 cup finely sliced lemon grass or the thinly sliced rind of 1 medium lemon 1.00 tablespoon chopped galangal, fresh or frozen 2.00 teaspoon ground coriander 1.00 teaspoon ground cumin 1.00 teaspoon black peppercorns 1.00 teaspoon ground turmeric 1.00 teaspoon dried shrimp paste 2.00 tablespoon vegetable oil Don't let the colour fool you, a green curry can be devastatingly hot if prepared the traditional way. For less heat, discard the chili seeds. Remove the stems and roughly chop the chilies. Put into an electric blender with all of the other ingredients and blend to a smooth paste. Add a Tbls of extra oil or a little water, if necessary, to facilitate blending and store as you would the red curry paste. From Charmaine Solomon's Thai Cookbook by Charmaine Solomon Yield: 1 Cup (8 Fluid Ounces)