Thai Green Curry Paste

• 1 tablespoon coriander seeds
• 1 teaspoon cumin seeds
• 5 black peppercorns
• 3 stalks fresh lemongrass
• 1/4 cup chopped fresh cilantro, including the stems
• 4 jalapeno chiles, stems and seeds removed, chopped; or substitute serranos or 6 green New Mexican chiles, roasted, peeled, and chopped
• 10 green Thai chiles, stems removed, chopped
• 3 tablespoons chopped shallots
• 2 tablespoons chopped garlic
• 1 tablespoon coarsely grated ginger or galangal
• 1 teaspoon shrimp paste (available in Asian markets)
• 2 to 4 tablespoons vegetable oil, preferably peanut, or more to form a paste

1. Heat a heavy skillet over high heat, add the coriander, cumin, and peppercorns, and dry-roast until the seeds darken and become fragrant, being careful that they dont burn.
2. Allow the ingredients to cool completely, place them in a spice mill or coffee grinder, and process to a fine powder.
3. Trim the stalks of the lemongrass to about 3 inches in length.
4. Trim away any hard portions, discard the outer leaves, and coarsely chop.
5. Place all the ingredients, except the oil, in a blender or food processor and, with the motor running, slowly add just enough of the oil to form a paste.
6. Refrigerate for up to 1 month or freeze for 4 months.

coriander seeds, cumin seeds, black peppercorns, fresh cilantro, jalapeno chiles, chiles, shallots, garlic, ginger, shrimp, vegetable oil

Taken from www.cookstr.com/recipes/thai-green-curry-paste (may not work)