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Thai Green Curry Paste

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      Title: THAI GREEN CURRY PASTE
 Categories: Spices, Thai
      Yield: 1 Servings
 
     15    Green hot chilies
      3 tb Chopped shallots
      1 tb Chopped garlic
      1 ts Chopped galangal
      1 tb Chopped lemon grass
    1/2 ts Chopped kaffir lime rind
      1 ts Chopped coriander root
      5    Peppercorns
      1 tb Coriander seeds
      1 ts Cumin seeds
      1 ts Salt
      1 ts 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 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 &
  Pinyo Srisawat.
 
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