Recipe - Thai Green Curry Paste

15 Green hot chilies
3 tablespoon Chopped shallots
1 tablespoon Chopped garlic
1 teaspoon Chopped galangal
1 tablespoon Chopped lemon grass
One half teaspoon Chopped kaffir lime rind
1 teaspoon Chopped coriander root
5 Peppercorns
1 tablespoon Coriander seeds
1 teaspoon Cumin seeds
1 teaspoon Salt
1 teaspoon 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 coriandercumin seed mixture and the shrimp
paste and blend to obtain One half cup of a finetextured paste.

This can be stored in a glass jar in the refrigerator for about 34 months.

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