Thai Green Curry Paste

Ingredients:

12          Green Chilies

3            Shallots (sliced)

8            Cloves Garlic

2 tbsp    Galangal (sliced)

2 tbsp    Lemongrass (chopped)

1 tsp      Kaffir Lime (sliced)

2 tbsp    Coriander Stem or Coriander Root

7-8         Basil Leaves

1 tsp      White Pepper Powder

1 tbsp    Coriander Seed (roasted)

1 tsp      Cumin Seed (roasted)

1 tsp      Brown Sugar

1 tsp      Fish Sauce (optional)

Method:

1. Lightly dry roast the coriander seeds and the cumin until aromatic. Remove and let it cool.
2. In a mortar and pestle, crush the seeds until they are fine.
3. Now, add the rest of the ingredients and pound until a smooth paste is formed.
4. Transfer the paste into an air tight container and store in refrigerator for 2-3 weeks.