---------- Recipe via Meal-Master (tm) v8.06
 
      Title: Kruang Gaeng Keow Wan (Green Curry Paste)
 Categories: Thai, Curries, Condiments
      Yield: 1 Cup
 
      4 tb Roughly chopped lemon grass
      1 tb Galangal (dried)
           - presoaked for 30 minutes
      2 tb Chopped garlic
      1 md Onion; chopped
      2    Whole coriander plants
           -- (including root & stems)
      1 ts Chopped lime or lemon zest
     15    Fresh green chilies
     10    Black peppercorns; cracked
      2 ts Ground coriander
      2 ts Ground cumin
      2 ts Salt
      3    Cloves
      3    Bay leaves
      2 tb Vegetable oil; for blending
 
  Blend ingredients together in blender or food processor until a smooth
  paste is formed.  Refrigerate and use curry paste within a week. Or...
  spread paste in a plastic zipper bag and freeze flat on a baking sheet;
  break off pieces of the frozen paste as needed for curry recipes.
  
  Adapted by Karen Mintzias from a recipe in: "Thai Cooking Class" by Somi
  Anuntra Miller & Patricia Lake Submitted By KAREN MINTZIAS On 11-19-95
 
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