Thai Green Curry Paste

Recipe Ingredients

15		Green hot chilies
3 tablespoons	45ml	Shallots - chopped
1 tablespoon	15ml	Garlic - chopped
1 teaspoon	5ml	Galangal - chopped
1 tablespoon	15ml	Lemon grass - chopped
1/2 teaspoon	2.5ml	Kaffir lime rind - chopped
1 teaspoon	5ml	Coriander root - chopped
5		Peppercorns
1 tablespoon	15ml	Coriander seeds
1 teaspoon	5ml	Cumin seeds
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Shrimp paste

Recipe Instructions

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 and 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.

Source:
"The Elegant Taste of Thailand" by Sisamon Kongpan and Pinyo

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