Green Curry Paste from Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam

Ingredients

• 1 tsp. Thai shrimp (gkapi), toasted
• 3 Long green chilies, chopped (½ cup chopped) or other hot green chili
• 3 cloves Garlic, roughly chopped
• 1 tsp. Minced cilantro root or 1 Tbsp. minced cilantro stems
• ¼ tsp. Ground turmeric
• 1 Tbsp. Finely grated galangal
• 2 stalks Lemongrass, trimmed and sliced very thin, about 1/16 inch (.1 cm.)
• 3 small Shallots, roughly chopped
• 2 tsp. Kaffir lime zest or 4 tsp. shredded kaffir lime leaves
• 1 tsp. Cumin seeds
• 2 tsp. Coriander seeds
• ½ tsp. White peppercorns
• 6 small Thai bird chilies, green
• ½ tsp. Kosher salt