Yield
1 cup

How to Make It

Place the coriander seeds and cumin seeds in a small skillet over medium heat, and toast until fragrant (1 to 2 minutes). Let cool. Place spices in a spice or coffee grinder with peppercorns, and process until finely ground. Combine the spice mixture, shallots, and remaining ingredients in a food processor. Process until smooth. Refrigerate the remaining curry paste in an airtight container for up to 2 weeks.

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