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Green Curry Paste ( Nam -Phrik- Kang- Khiao- Wan)
Ingredients
Thai green chili peppers (green hot chilies) 15
Chopped shallots
Chopped garlic
Chopped galangal
Chopped lemon grass
Chopped kaffir lime rind
Chopped coriander root
Pepper corns
Ground Roasted Coriander seeds
Ground Roasted Cumin seeds
Shrimp paste |
10
3 tablespoons
1 tablespoon
1 teaspoon
1 tablespoon
1/2 teaspoon
1 teaspoon
5
1 tablespoon
1 teaspoon
1 teaspoon
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Preparation
1. 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.
2. Pound all ingredients except the shrimp paste until well mixed. Then, add the shrimp paste until ground. Refrigerate in a glass container. Paste keeps well for several months. | 
