Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ts Cumin seeds
1 ts Coriander seeds
6 Fresh green chilies,
Chopped
1 tb Chopped lemon grass
1 ts Chopped coriander root
1 tb Chopped shallots
1 tb Chopped garlic
1 ts Chopped galangal
7 Peppercorns
1 ts Salt
1 ts Shrimp paste

Contributed to the echo by: Stephen Ceideburg Originally from:
"Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times
Editions, Singapore. 1987 This is easy to make. Make lots and freeze
it for future use. If you're not a fan of pounding you can use a food
processor. Just don't overdo the processing. Green Curry Paste (Nam
Prik Kaeng Khiew Wah) Place the cumin and coriander seeds in a pan,
without adding any oil. Dry-fry them, stirring, for 1-2 minutes until
they are aromatic and slightly browned. Pound them with the remaining
ingredients to produce a fine paste.

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