Green Curry Paste

1 tablespoon oil

3 tablespoons shallots, chopped

1 tablespoon minced garlic

1 teaspoon chopped galangal (Chinese ginger)

10-15 fresh green chiles

1 tablespoon minced lemongrass

½ teaspoon chopped kaffir lime leaves

1 teaspoon cilantro root or leaves

½ teaspoon pepper

1 teaspoon coriander

1 teaspoon cumin

1 teaspoon salt

1 teaspoon shrimp paste

Add oil to a skillet over medium-high heat; add shallots, garlic and galangal and saute 1 minute until ingredients are fragrant. Remove and add to a blender with chilies and remaining herbs and spices; pulse the blender until all ingredients are mixed well and paste forms.

Will store for three months in a tightly sealed container in the refrigerator.

Variation: For Red Curry Paste, increase garlic to 4 tablespoons and use 10-15 fresh red chiles instead of green.

"Thai Kitchen Cookbook" (2006 Epicurean, $11.95)