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.

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