Thai Green Curry Paste Gone Greener!

• 10 -12 hot green chili peppers (small and hot)
• 1/2 onion, chopped
• 1 tablespoon garlic, chopped
• 1/2 inch ginger
• 2 stalks lemongrass (only the lower part and not the grass like leaves)
• 2 -3 lemon leaves (if you get kaffir lime leaves I am sure it is better but I make do)
• 1/2 teaspoon fresh lemon rind
• 4 tablespoons coriander leaves
• 3 tablespoons fresh spinach leaves (optional)
• 2 tablespoons fresh fenugreek leaves (optional)
• 1 tablespoon mint leaf (optional)
• 1/2 teaspoon salt
• 1 tablespoon vinegar
• 15 black peppercorns
• 1 tablespoon coriander seed
• 1 tablespoon cumin seed

1. In a tava (wok) roast the coriander and cumin seeds on low heat for about 2 mins till just fragrant.
2. Do not allow to brown.
3. Cool and grind with the rest of the ingredients in a blender.
4. Store refrigerated for a week.

green chili peppers, onion, garlic, ginger, stalks lemongrass, lemon, lemon rind, coriander leaves, fresh spinach leaves, fenugreek leaves, mint leaf, salt, vinegar, black, coriander seed, cumin

Taken from www.food.com/recipe/thai-green-curry-paste-gone-greener-99030 (may not work)