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Recipe: Green Curry Paste Thai

Toppings - Assorted
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.
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Reviews and Replies:
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25 Recipe(tried): Herb Cheesecake
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26 ISO: Gladys, a question about mousse
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27 Thank You: Dear Manyhats: Mousses are so elegant! Thanks for asking!
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28 Thank You: Thank you Gladys!!! (re: Royal Camembert Mousse)
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29 Gladys...could you please post the sour cream & dill sauce?
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30 Tks. dear Cali. Everything with cheese is delicious! (nt)
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