Thai Green Curry Paste 15.00 green hot chilies 3.00 tablespoon chopped shallots 1.00 tablespoon chopped garlic 1.00 teaspoon chopped galangal 1.00 tablespoon chopped lemon grass 0.50 teaspoon chopped kaffir lime rind 1.00 teaspoon chopped coriander root 5.00 peppercorns 1.00 tablespoon coriander seeds 1.00 teaspoon cumin seeds 1.00 teaspoon salt 1.00 teaspoon shrimp paste In a wok over low heat, put the coriander seeds, and cumin seeds and dry fry for about 5 minutes, then grind into a powder. Into a blender, put the rest of the ingredients except the shrimp paste adn blend to mix well. Add the coriander-cumin seed mixture and the shrimp paste and blend to obtain 1/2 cup of a fine-textured paste. This can be stored in a glass jar in the refrigerator for about 3-4 months. Yield: 1 servings