Krung Gaeng Keo Wan - Thai Green Curry Paste

• 1 teaspoon caraway seed
• 12 black peppercorns
• 4 whole cloves
• 1 teaspoon Laos powder
• 1 teaspoon ground nutmeg
• 1 teaspoon dried rhizome (Gkrachai)
• 2 stalks lemongrass, minced
• 2 1/2 tablespoons cilantro, chopped
• 2 1/2 tablespoons garlic, chopped
• 2 tablespoons shallots, chopped
• 1/2 teaspoon dried kaffir lime rind, soak in hot water until soft, then mince
• 8 serrano chilies, minced
• 1 teaspoon shrimp paste
• 1 teaspoon salt
• 4 tablespoons vegetable oil

1. Place the whole, dries spices in a mortar and grind to a smooth powder.
2. Take your food processor, and put these spices plus other ground spices in, and add the rest of the ingredients and process til everything combines and forms a smooth, thoroughly combined paste.

caraway seed, black, cloves, laos powder, ground nutmeg, stalks lemongrass, cilantro, garlic, shallots, lime rind, serrano chilies, shrimp paste, salt, vegetable oil

Taken from www.food.com/recipe/krung-gaeng-keo-wan-thai-green-curry-paste-90612 (may not work)