Name: Green Curry Paste
Yield: 1 cup
Ingredients: 1 tablespoon coriander seeds; 1 teaspoon cumin seeds; 1 teaspoon black peppercorns; 1 cup chopped shallots (about 4 shallots); 6 tablespoons chopped fresh cilantro (leaves and stems); ⅓ cup peeled, chopped fresh lemongrass (tender parts only, about 3 stems); 2 tablespoons seeded, chopped serrano chili; 1 tablespoon water; 1 tablespoon vegetable oil; ¼ teaspoon salt; 6 chopped kaffir lime leaves, optional; 3 garlic cloves, chopped

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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Green Curry Paste

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