Title: Green Curry Paste/nam Prik Kaeng Khiew
Categories: Spicy
Yield: 1 Servings

1	ts	Cumin seeds
1	ts	Coriander seeds
6		Fresh green chilies, Chopped
1	tb	Chopped lemon grass
1	ts	Chopped coriander root
1	tb	Chopped shallots
1	tb	Chopped garlic
1	ts	Chopped galangal
7		Peppercorns
1	ts	Salt
1	ts	Shrimp paste

Place the cumin and coriander seeds in a pan, without adding any oil. Dry-fry them, stirring, for 1-2 minutes until they are aromatic and slightly browned. Pound them with the remaining ingredients to produce a fine paste.

SOURCE: National Cooking Echo 04/18/90 Contributed to the echo by: Stephen Ceideburg Originally from: "Discover Thai Cooking", by Chaslin, Canungmai and Tettoni; Times Edition, Singapore, 1987

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