Thai Green Curry Paste

• 15 each hot chili peppers green
• 3 tablespoons shallots chopped
• 1 tablespoon garlic chopped
• 1 teaspoon galangal root chopped
• 1 tablespoon lemongrass chopped
• 1/2 teaspoon kaffir lime rind chopped
• 1 teaspoon coriander root chopped
• 5 each peppercorns
• 1 tablespoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon salt
• 1 teaspoon shrimp paste

1. 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.
2. Into a blender, put the rest of the ingredients except the shrimp paste and blend to mix well.
3. Add the coriander-cumin seed mixture and the shrimp paste and blend to obtain 1/2 cup of a fine-textured paste.
4. This can be stored in a glass jar in the refrigerator for about 3 to 4 months.

hot chili peppers, shallots, garlic, galangal root, lime rind, coriander root, peppercorns, coriander seeds, cumin seeds, salt, shrimp paste

Taken from recipeland.com/recipe/v/thai-green-curry-paste-1044 (may not work)