This type of curry paste is similar color as green curry past because we use fresh green chilies. You can use it for cook “Gaeng Liang” with or without coconut milk but the original is without coconut milk. Gaeng Liang is very healthy curry because we add many kinds of vegetable such as mushrooms or pumpkin or other vegetables you like. If you like spicy you can add more chilies but this kind of curry is not that hot as red curry.
Ingredients:
7 green fresh chilies
2 tablespoons sliced shallots
1 tablespoon sliced garlic
2 tablespoon sliced ginger
2 tablespoons sliced lemon grass
2 teaspoons shrimp paste
1 teaspoon salt
Instructions:
1. Wash all vegetables, drain and dried pat.
2. In the mortar and pestle or electric blender, grind together all ingredients except the shrimp paste, pound until smooth. If you use mortar and pestle it will take about 20 minutes or few minutes with a blender.
3. Add the shrimp paste into a mortar or blender and blend together. The shrimp paste will make the chili paste gently smooth.
4. Transfer to a bowl, for the best you should use it immediately. The fresh curry paste will a give better taste than the stored one because of its fragrance.
