---------- Recipe via Meal-Master (tm) v8.02

     Title: Nam Phrik Kaeng Khiao Wan (Green Curry Paste) Ett
Categories: Thai, Curry
     Yield: 1 servings

    15 ea Green hot chilies
     3 tb Shallots, chopped
     1 tb Garlic, chopped
     1 ts Galangal, chopped
     1 tb Lemon grass, chopped
   1/2 ts Kaffir lime rind, chopped
     1 ts Coriander root, chopped
     5 ea Peppercorns
     1 tb Coriander seeds
     1 ts Cumin seeds
     1 ts Salt
     1 ts Shrimp paste

 In a wok over low heat, put the coriander seeds, and cumin seeds
 and dry fry for about 5 minutes, then grind into a powder.
 Into a blender, put the rest of the ingredients except the shrimp
 paste and blend to mix well.  Add the coriander-cumin seed mixture
 and the shrimp paste and blend to obtain 1/2 cup of a fine-textured
 paste.

 This can be stored in a glass jar in the refrigerator for about
 3-4 months.

 Recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan &
 Pinyo Srisawat.

-----