Thai Green Curry Paste
Grrrrrgh!
Course : Mixes
From: HungryMonster.com
Serves: 1
 

Ingredients:

15 medium green hot chilies
3 tablespoons chopped shallots
1 tablespoon garlic
1 teaspoon chopped galangal
1 tablespoon chopped lemon grass
1/2 teaspoon chopped kaffir lime rind
1 teaspoon chopped coriander root
5 pieces peppercorns
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon salt
1 teaspoon shrimp paste
 

Preparation:

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. Recipe from: "The Elegant Taste of Thailand" by Sisamon Kongpan and Pinyo Srisawat.