Thai Green Curry Paste

• 1 teaspoon cumin seeds
• 1 tablespoon coriander seeds
• 3 long green chiles, roughly chopped
• 2 cloves garlic
• 30g galangal or ginger, peeled and chopped
• 6 kaffir lime leaves, stems removed and shredded
• 2 stalks lemongrass, white part only, thinly sliced
• 1 cup chopped coriander (cilantro) leaves, stems and roots (see note)
• 1 tablespoon peanut or vegetable oil
• 1/2 teaspoon shrimp paste
• 1 tablespoon grated palm sugar or brown sugar
• 3 green onions (scallions), roughly chopped

1. Heat a small non-stick frying pan over medium heat. Add the cumin and coriander seeds and toast, shaking the pan frequently, for 2-3 minutes or until fragrant and light golden.
2. Place in a small food processor and process until ground.
3. Add the chile, garlic, galangal, lime leaf, lemongrass, chopped cilantro, the oil, shrimp paste, sugar, and onion. Process into a paste, scraping down the sides of the bowl.

cumin seeds, coriander seeds, long green chiles, garlic, ginger, lime, stalks lemongrass, coriander, peanut, shrimp paste, sugar, green onions

Taken from www.epicurious.com/recipes/food/views/thai-green-curry-paste-donna-hay (may not work)