Krung Kaeng Khiew Wan (Thai Green Curry Paste)

This is my version of green curry paste, most ingredients are available at the chinese grocery or at the gourmet super market in your area. It seem like a long list, once you get all the ingredients ready, it will only take minutes to make it. 

Ingredients

1 tablespoon coriander seeds

1 tablespoon cumin seeds

1 teaspoon anise seeds

Lightly toast all three ingredients above in a skillet over medium heat. Toast until they release their fragrant. Turn of the heat and transfer the seeds onto a small bow and let them cool completely. Process into powder on a coffee grinder. Set aside (let's call this coriander mix)

1/2 teaspoon  dried shrimp paste (optional)

1/2  teaspoon white pepper corn

7  kaffir lime leaf

1/3 cup roughly chop cilantro

1 tablespoon roughly chop cilantro roots

lemongrass, the white part only and slice

2 tablespoon roughly chop fresh galangga

1/2 cup roughly chop shallots

10 cloves garlic

10 green jalapeno, seeded and discard the white membranes (if you like spicy food, then do not bother, just simply chop the jalapeno)

1 tablespoon fish sauce

Put all the ingredients above including the coriander mix onto a food processor. Process until you have the consistency of  the paste. Transfer to a jar with a tight fitting lid and keep in the refrigerator for about 1 week. 

Note:

Some recipe stated that it will keep a month in the refrigerator, however I am very cautious about keep it that long. Most likely I only keep it for a week, since  in general I tent not very keen on  keeping  any food sitting to long in my refrigerator.