Recipe: Green Curry Paste Thai

Green Curry Paste Thai
Contributed by: Stephen Ceideburg Originally from: "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987

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

This is easy to make. Make lots and freeze it for future use. If you're not a fan of pounding you can use a food processor. Just don't overdo the processing. Green Curry Paste (Nam Prik Kaeng Khiew Wah) 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.