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     Title: Green Curry Paste (Nam Prik Kaeng Khiew Wah)
Categories: Thai, Condiment, Ceideburg 2
     Yield: 1 batch

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

 Place the cumin and coriander seeds in a pan, without adding any oil.
 Dry-fry them, stirring, for 1 to 2 minutes until they are aromatic and
 slightly browned.  Pound them with the remaining ingredients to
 produce a fine paste.

 From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times
 Editions, Singapore.  1987

 Posted by Stephen Ceideburg April 18 1990.

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