Green Curry Paste

Ingredients :

2 teaspoons coriander seeds

1 teaspoon cumin seeds

1 teaspoon black peppercorns

8 fresh green chilies, seeded and chopped

3 shallots, chopped

4 cloves garlic, crushed

3 coriander roots, chopped

2.5 cm piece galangal, chopped

2 stalks lemon grass, chopped

2 kaffir lime leaves, chopped

2 teaspoons shrimp paste

2 tablespoons chopped coriander leaves

Method :

1. Heat a wok, add coriander and cumin seeds and heat until aroma rises.

2. Using a pestle and mortar or small blender, crush coriander and cumin seeds with peppercorns.

3. Add chilies, shallots, garlic, coriander roots, galangal, lemon grass, lime leaves, shrimp paste and chopped coriander and pound or mix to a smooth paste.

4. Store in an airtight jar in the refrigerator for up to 4 weeks.

Makes about 8 tablespoons.

Yield and heat of this paste will vary according to size and heat of chilies.