Title: Thai Green Curry Paste
Categories: Thai Spicy
Yield: 1 Servings

15		Green hot chilies
3	tb	Chopped shallots
1	tb	Chopped garlic
1	ts	Chopped galangal
1	tb	Chopped lemon grass
1/2	ts	Chopped kaffir lime rind
1	ts	Chopped coriander root
5		Peppercorns
1	tb	Coriander seeds
1	ts	Cumin seeds
1	ts	Salt
1	ts	Shrimp paste

In a wok over low heat, put the coriander seeds, and cumin seeds and dry fry for about 5 minutes, then grind into a powder.

Into a blender, put the rest of the ingredients except the shrimp paste adn blend to mix well. Add the coriander-cumin seed mixture and the shrimp paste and blend to obtain 1/2 cup of a fine-textured paste.

This can be stored in a glass jar in the refrigerator for about 3-4 months.

Recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo Srisawat.

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