Green Curry Paste

submitted by radhika

from US

15 to 20 fresh small Thai green chili peppers
4 stalks fresh lemon grass, coarsely chopped
3 shallots, thinly sliced
1 clove garlic
1 Tbsp coarsely chopped kha
1 Tbsp coarsely chopped kra-chai
5 kaffir lime leaves, chopped
1/2 tsp ground coriander
1/2 tsp ground caraway seeds [See Note 1 below]
1/2 to 1 Tbsp fish sauce [See Note 2 below] or 1 tsp salt
1 Tbsp sugar
1/4 tsp shrimp paste (optional)
2 Tbsp oil

[Note 1: There is some dispute as to whether calling for caraway seeds in
recipes for Thai curries
is actually a reference to cumin seeds. In some of the references I have
encountered, the authors
have claimed that the problem lies in the translation of "cumin seeds"
into English. Personally,
I hate caraway seeds and replace them with cumin seeds in the recipe
above. ]
[Note 2: The amount of fish sauce used in this recipe depends on the brand
selected and personal taste.]
Combine all the ingredients in a food processor and process until smooth.
If a mortar and pestle is
used, then add oil after all other ingredients are ground. Refrigerate in
a glass container. Paste
keeps well for several months.

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