Thai Green Curry Paste, (Kaeng Keow Wan) - Northern Thai Recipes

Thai Green Curry Paste (Kaeng Keow Wan) is not strictly a Northern Thai food but like the Thai Red Curry Paste, it is used in many Northern Thai dishes.Thai Green Curry Paste gets its name from the green chillies used in its preparation. In Thailand the making of curry pastes is part of Thai culture. Every early morning throughout the country you will hear the sound of the pastes being ground. Some even say they can identify who is making the paste by the rhythm. Ideally, the Curry paste should be made with a Mortar & Pestle but a Blender can be used if preferred. It is possible to buy commercially made pastes but they will be inferior to the home made product.

55 g	Fresh small green Chillies
2 or 3	Shallots peeled and chopped
10	Cloves of Garlic peeled and chopped
1.5 Tbsp	Galangal finely chopped
2	Stalks of Lemongrass chopped
2 Tsp	Grated Kaffir Lime peel
1/2 Tsp	Coriander root, chopped
1/2 Tsp	Sea Salt or ordinary salt
1 Tbsp	White Peppercorns
1/2 Tbsp	Gapi (Shrimp Paste)
1/2 Tbsp	Coriander Seeds
1/2 Tbsp	Cumin seeds

Dry fry the Coriander and Cumin seeds.
Blend all the ingredients together with a Mortar and Pestle starting with the hardest ingredients until a smooth paste.
This recipe will make about 10 Tbsp of paste. The left over will keep for several days in a sealed plastic bag in a refrigerator