Ingredients:

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

Methods:

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.