Thai Green Curry

Thai Green Curry Paste (Nam Prik Kaeng Khiaw Waan)
This green curry paste recipe from Thailand can be used to prepare any type of green curry, especially with chicken or catfish. You may store it in a small freezer storage bag up to one week refrigerated or frozen for up to 1 year.

Ingredients
15 large fresh green hot chilies
3 shallots, sliced
9 cloves garlic
1 tsp finely sliced fresh galangal
1 tbsp sliced fresh lemon grass
9 tsp finely sliced kaffir lime rind
1 tsp chopped coriander root
5 white peppercorns
1 tbsp roasted coriander seeds*
1 tsp roasted cumin seeds*
1 tsp sea salt
1 tsp shrimp paste

Preparation
Combine coriander seeds, cumin and peppercorn in a mortar, pound well. Transfer to a bowl and put aside.
Pound hot chilies and salt together well. Add the remaining ingredients except shrimp paste, pound until mixed well.
Add the cumin mixture and shrimp paste, continue pounding until smooth and fine.

from: http://www.templeofthai.com/recipes/thai_green_curry_paste.php

*See how to roast coriander and cumin seeds either just below or at http://www.templeofthai.com/recipes/cumin_coriander.php

Thai Spices - Cumin & Coriander
Whole Coriander and Cumin Seeds - How to Dry Roast Spices for Curry Pastes & Satay
If you have never taken the time to dry-roast spices, you should try it, just for the wonderful smells that the spices will emit. Dried whole spices are often much more fragrant and flavorful then already ground spices, because the natural oils are retained better.

It's best to dry-roast each spice separately, as smaller spices take less time then larger ones. A small heavy pan (e.g. cast iron) works best for this task. Roast the spices a little longer once they first release their perfume into the air. Uniformly brown but not burnt, the spices will be roasted to the core and not just toasted on the surface. Be sure to stir or shake the pan frequently for even browning. Be careful not to burn them though or your dish will be bitter.
Whole Thai coriander seeds (look pak chee) are smaller than Western varieties and have a sweeter, more fragrant flavor.

Cumin seeds (mellet yira) are sometimes mistakenly called fennel or caraway on Thai packaging and as a result in some Thai recipes.

Freshly dried ground spices can be added to curry pastes, marinades and dipping sauces. Store tightly sealed in a cool place.

See the Thai Green Curry Recipe for use with this paste at http://www.templeofthai.com/recipes/thai_green_curry.php or read more about different Thai curry recipes at http://www.templeofthai.com/cooking/about_thai_curry.php.