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        Title: Green Curry Paste
   Categories: Condiment
        Yield: 1 1/4 cups
   
        1 tb Coriander seeds
        1 tb Cumin seeds
        6    Black peppercorns
        3    2 stalks lemongrass
             -incl the bulbs, chopped
      1/2 c  Cilantro leaves
        1    2 piece fresh galangal
             -(or ginger), peeled
        1 ts Lime zest
        8    Garlic cloves; peeled
        4    Shallots; peeled
             -coarsely chopped
       12    Green chilies
             -such as serranos
             -seeds and stems removed
             -halved
      1/4 c  Water
        1 ts Salt
   
    (Kreung Gaeng Kiow Wahn - Thai)
    
    Roast the coriander and cumin seeds for about 2 minutes in a dry
    skillet. When they have cooled, grind to a fine powder in a spice
    mill.
    
    Combine the roasted ground spices with all the remaining ingredients
    in a food processor or blender and puree until a fine paste is formed.
    
    Pour the paste into an airtight container and refrigerate for up to
    one month.
    
    This curry paste can be added to any other curry preparation. Just one
    teaspoon will make other curries more flavorful, zesty and pungent.
    
    A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9
    pg 115 
  
    Collected from the Int'l Fido Cooking Echoes
   
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