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Easy
By Alastair Little and Richard Whittington
Published 1998
Two of the essential ingredients of gaeng kiow wan — green curry paste — are kaffir lime leaves and galangal. There is no single recipe for a curry paste and you can change the balance and emphasis by, for example, adding more or less chillies, garlic, shallots or galangal. When made with a pestle and mortar, a true paste results, which keeps for a long time in an airtight container. On the other hand, a processor produces quite a wet purée which will not keep as well. The whole poin