Thai green curry paste

1 tsp cumin seeds
2 tsp coriander seeds
1 tsp each thai fish sauce and salt
2 small shallots, chopped
4 garlic cloves, chopped
5cm piece fresh galangal, chopped (or fresh ginger if galangal not available)
1 tbsp soft brown sugar
1 lemongrass stalk, outer layer discarded and finely chopped
4 medium green chillies, 2 seeded, 2 deseeded and chopped,
A bunch of fresh coriander, roots and stalks washed and chopped
zest of half a lime
juice of 1 lime

1. Dry-fry 1 teaspoon cumin seeds and 2 teaspoons coriander seeds in a small non-stick frying pan until aromatic.

2. Transfer the seeds to a food processor along with 1 teaspoon each shrimp paste and salt, 4 garlic cloves, fresh galangal, 1 tablespoon palm sugar, 1 lemongrass stalk, the green chillies, a bunch of fresh coriander, and whizz together to a paste.

(©DJB 2012)