Green Curry Paste (Nam Prik Kang Khiaw-Waan) 10.00 medium fresh green chilies, chopped 4.00 medium cloves garlic, crushed 1.00 large onion, chopped 0.50 cup fresh coriander, chopped 2.00 teaspoon salt 2.00 teaspoon ground coriander 1.00 teaspoon ground cumin 1.00 teaspoon shrimp paste (kapi) 1.00 teaspoon ground galangal (kha) or 1.00 inch dried galangal (kha) 1.00 teaspoon ground lemon grass or 1.00 stalk lemon grass, fresh Yield: 1/2 Cup In a blender grind all of the ingredients into a paste. When using dried galangal or fresh Lemon Grass, add both ingredients directly while cooking the curry paste. When using the dried Galangal, soak it in 4 Tbls of hot water and use the soaking water with galangal to give the curry a strong flavor. From Delightful Thai Cooking by Eng Tie Ang Yield: 6 servings