Green Curry Paste

Original | MetricPrint

Nam Prik Kaeng Khiew Wah

Condiments

Place the cumin and coriander seeds in a pan, without adding any oil. Dry-fry them, stirring, for 1 to 2 minutes until they are aromatic and slightly browned. Pound them with the remaining ingredients to produce a fine paste. From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987