Green Curry Paste

Course : Condiments
Serves: 16
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---STEP 1---
2 tablespoons coriander seed -- whole
1 teaspoon cumin seed -- whole
1 teaspoon peppercorns
---STEP 2---
15 medium green thai chiles -- fresh
1 cup lemon grass -- chopped
1/2 teaspoon shallot -- chopped
2 tablespoons galangal -- chopped
2 tablespoons coriander root -- chopped
1 teaspoon lime zest -- grated
---STEP 3---
4 teaspoons shrimp paste -- heated
2 teaspoons salt

Preparation / Directions:

1. Dry roast ingredients in step 1 and blend together in a spice grinder until fine. 2. In a food processor combine ingredients from Step 2 with ground spices and process until smooth. You may need to add a small amount of oil for this to process. Don't use to much, this should be very very thick. 3. Place shrimp paste in a piece of tin foil and place in oven about 5 minutes to soften. Add heated shrimp paste and salt to puree mixture, process again to combine. Notes: This will keep in the fridge for 6 weeks and in the freezer for 1 year. Place 2 Tbsp of paste in icecube trays, freze and store in freezer bag

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