Gaeng Keow Waan (Green Curry Paste)

Ingredients

15 green hot chilies

3 tablespoon chopped shallots

1 tablespoon chopped garlic

1 teaspoon chopped galangal

1 tablespoon chopped Lemon grass

½ teaspoon chopped kaffir lime rind

1 teaspoon chopped coriander root

5 peppercorns

1 tablespoon coriander seeds

1 teaspoon cumin seeds

1 teaspoon salt

1 teaspoon shrimp paste

Preparation

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 and blend to mix well. Add the coriander-cumin seed mixture and the shrimp paste and blend to obtain ½ cup of a fine-textured paste.

This can be stored in a glass jar in the refrigerator for about 3-4 months.