Green Curry Paste

1. 1 tbsp. corainder seeds
2. 1 tbsp. cumin seeds
3. 1 tsp. shrimp paste
4. 15 fresh green Thai chilies, chopped
5. 2 shallots, chopped
6. 6 garlic clovers, chopped
7. 1-inch piece of fresh galangal, chopped
8. 2 lemongrass stalks (white part only), chopped
9. 6 kaffir lime leaves, chopped
10. 2 tbsp. chopped cilantro root
    
11. grated rind of 1 lime
12. 1 tsp. salt
13. 1 tsp. black peppercorns

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• Dry-fry the coriander and cumin seeds in a heavy-bottom skillet, stirring constantly, for 2-3 minuites, until browned. Remove from the heat and grind to a powder with a mortar and pastle or spice grinder, or process in a blender.
• Wrap the shrimp paste in a piece of foil and broil or dry-fry for 2-3 minuites, turning once or twice. Put the ground spices, shrimp paste and chilies into a blender or food processor and process until finely chopped. Add the remaining ingredients and process again to a smooth paste, scraping down the side as necessary