Servings: 1 Servings
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.
Green Curry Paste (Nam
Prik Kaeng Khiew Wah): From "Discover Thai Cooking" by Chaslin,
Canungmai and Tettoni, Times Editions, Singapore.
