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Nam phrik kaeng khiao wan (green curry paste)

Yield: 1 Servings

Ingredients:

• 15 ea 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 ea Peppercorns
• 1 tb Coriander seeds
• 1 ts Cumin seeds
• 1 ts Salt
• 1 ts Shrimp paste

Instructions:

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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