Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ts Cumin seeds 1 tb Chopped shallots
1 ts Coriander seeds 1 tb Chopped garlic
6 Fresh green chilies, 1 ts Chopped galangal
-Chopped 7 Peppercorns
1 tb Chopped lemon grass 1 ts Salt
1 ts Chopped coriander root 1 ts Shrimp paste

Contributed to the echo by: Stephen Ceideburg Originally from: "Discover
Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore.
1987 This is easy to make. Make lots and freeze it for future use. If
you're not a fan of pounding you can use a food processor. Just don't
overdo the processing. Green Curry Paste (Nam Prik Kaeng Khiew Wah) Place
the cumin and coriander seeds in a pan, without adding any oil. Dry-fry
them, stirring, for 1-2 minutes until they are aromatic and slightly
browned. Pound them with the remaining ingredients to produce a fine paste.

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