Keow Wan Green Curry Paste

• 1 tablespoon coriander seeds
• 1 teaspoon cumin seeds
• 7 black peppercorns
• 3 tablespoons water
• 3 stalks of fresh lemongrass, tender inner bulb only, chopped
• 1/3 cup loosely packed cilantro
• 1 medium shallot, chopped
• 6 garlic cloves
• 4 green Thai chiles, stemmed and chopped
• One 1 1/2-inch piece of galangal, peeled and chopped
• 2 teaspoons grated lime zest
• 1 teaspoon Thai shrimp paste
• Salt

1. In a small skillet, toast the coriander seeds, cumin seeds and peppercorns over moderately high heat until fragrant and beginning to pop, about 1 minute.
2. Transfer to a spice grinder and let cool completely.
3. Grind to a powder.
4. In a food processor, combine the spice powder with all of the remaining ingredients except the salt and process to a paste.
5. Season with salt.

coriander seeds, cumin seeds, black peppercorns, water, stalks of fresh lemongrass, cilantro, shallot, garlic, green thai chiles, lime zest, shrimp, salt

Taken from www.foodandwine.com/recipes/keow-wan-green-curry-paste (may not work)