Thai Green Curry Paste

The cool jade green color of this type of curry is very deceptive for the uninformed diner. The green variety is the hottest of all the Thai curries.

15 Green Chilies
3 Tablespoon Chopped shallots
1 Teaspoons Chopped Garlic
1 Teaspoon Chopped Galangal
1 Teaspoons Chopped Lemon Grass
½ Teaspoon Chopped Kaffir Lime Rind
1 Teaspoons Chopped Coriander Root
5 Peppercorns
1 Teaspoons Coriander Seeds
1 Teaspoon Cumin Seeds
1 Teaspoon Salt
1 Teaspoon Shrimp Paste

1. Put the coriander seeds, and cumin seeds in a pan over low heat.
2. Dry roast the seeds for about 5 minutes.
3. grind the roasted seeds into a powder.
4. Put the rest of the ingredients except the shrimp paste into a food processor.
5. Blend them together until mixed well.
6. Add the coriander-cumin seed mixture and the shrimp paste
7. Blend this into a fine-textured paste.

You can make a large batch of paste, portion out 3 Tablespoon size mounds on sheets of plastic wrap. Place the wrapped portions in a sealed container and freeze it for later use. The paste can be stored for 4 months