Green Curry Paste

• 1 tablespoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon black peppercorns
• 1 cup chopped shallots (about 4 shallots)
• 6 tablespoons chopped fresh cilantro (leaves and stems)
• 1/3 cup peeled, chopped fresh lemongrass (tender parts only, about 3 stems)
• 2 tablespoons seeded, chopped serrano chili
• 1 tablespoon water
• 1 tablespoon vegetable oil
• 1/4 teaspoon salt
• 6 chopped kaffir lime leaves, optional
• 3 garlic cloves, chopped

1. Place the coriander seeds and cumin seeds in a small skillet over medium heat, and toast until fragrant (1 to 2 minutes). Let cool. Place spices in a spice or coffee grinder with peppercorns, and process until finely ground. Combine the spice mixture, shallots, and remaining ingredients in a food processor. Process until smooth. Refrigerate the remaining curry paste in an airtight container for up to 2 weeks.

coriander seeds, cumin seeds, black peppercorns, shallots, fresh cilantro, fresh lemongrass, serrano chili, water, vegetable oil, salt, lime, garlic

Taken from www.myrecipes.com/recipe/green-curry-paste-0 (may not work)