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Prik Kaeng Kiao Wan (Green Curry-Sweet/Hot)

Make Prik Kaeng Kiao Wan (Green Curry-Sweet/Hot) at home with Shallots, Garlic Minced, and Palm Sugar. Keep it handy for the next time you cook it.

Ingredients

• 10 tbsp
• 10 tbsp
• 1 tbsp

Method (preview)

1. 1

   Coarsely chop the chilis.

2. 2

   Toast the dry seeds in a heavy iron skillet or wok, and grind them coarsely.

3. 3

   Add all the ingredients to a food processor and process to a smooth paste.

4. 4

   Place in tightly stoppered jars, and keep in the fridge for at least a week for the flavors to combine and develop before use.

5. 5

   If you must use them then break them up and shake out the seeds, and soak them in tepid water for about 30 minutes before use.

6. 6

   Preferably dry fresh red chilis.

7. 7

   The dried chilis (which need not be tinder dry - it is enough to remove most of the water) are then toasted under a broiler until *almost* burnt.

8. 8

   Thai 'curries' are typically made using a 'curry' paste.

9. 9

   Secondly of course it is not true that