1 tbsp coriander seeds
1 tbsp cumin
6 peppercorns
3 2-inch stalks lemongrass including the bulbs chopped
1/2 cup cilantro leaves
1 2-inch piece fresh galangal (or substitute ginger) peeled
4 shallots, peeled and coarsely chopped
12 green chilies (remove stems and seeds), halved
1/4 cup water
1 tsp salt
- roast coriander and cumin seeds for 2 mins ; after that grind to fine powder
- combine roasted ground spices with all ingredients in a food processor and puree until you get a fine paste
- power paste into airtight jar and refrigerate; it will keep in fridge for a month
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