Green Curry Paste (Nam Prik Kaeng Khiew Wah) 1 teaspoon cumin seeds 1 teaspoon coriander seeds 6 fresh green chilies chopped 1 tablespoon chopped lemon grass 1 teaspoon chopped coriander root 1 tablespoon chopped shallots 1 tablespoon chopped garlic 1 teaspoon chopped galangal 7 peppercorns 1 teaspoon salt 1 teaspoon 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. Yield: 1