---------- Recipe via Meal-Master (tm) v8.02
  
       Title: NAM PHRIK KAENG KHIAO WAN (GREEN CURRY PASTE) ETT
  Categories: Thai, Curry
       Yield: 1 servings
  
      15 ea Green hot chilies
       3 T  Chopped shallots
       1 T  Chopped garlic
       1 t  Chopped galangal
       1 T  Chopped lemon grass
     1/2 t  Chopped kaffir lime rind
       1 t  Chopped coriander root
       5 ea Peppercorns
       1 T  Coriander seeds
       1 t  Cumin seeds
       1 t  Salt
       1 t  Shrimp paste
  
   In a wok over low heat, put the coriander seeds, and cumin seeds
   and dry fry for about 5 minutes, then grind into a powder.
   Into a blender, put the rest of the ingredients except the shrimp
   paste adn blend to mix well.  Add the coriander-cumin seed mixture
   and the shrimp paste and blend to obtain 1/2 cup of a fine-textured
   paste.
   This can be stored in a glass jar in the refrigerator for about
   3-4 months.
   Recipe from:  The Elegant Taste of Thailand, by Sisamon Kongpan &
   Pinyo Srisawat.
  
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