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Keow Wan Green Curry Paste

Contributed by Andrew Zimmern

TOTAL TIME: 20 MIN
SERVINGS: Makes about 3/4 cup

•MAKE-AHEAD

Andrew Zimmern’s Kitchen Adventures

This fresh-tasting, spicy green curry paste is extremely versatile. Try it with shrimp, salmon, snapper, chicken and assorted mixed vegetables.

Slideshow: More Delicious Curry Recipes

1 tablespoon coriander seeds
1 teaspoon cumin seeds
7 black peppercorns
3 tablespoons water
3 stalks of fresh lemongrass, tender inner bulb only, chopped
1/3 cup loosely packed cilantro
1 medium shallot, chopped
6 garlic cloves
4 green Thai chiles, stemmed and chopped
One 1 1/2-inch piece of galangal, peeled and chopped
2 teaspoons grated lime zest
1 teaspoon Thai shrimp paste
Salt

In a small skillet, toast the coriander seeds, cumin seeds and peppercorns over moderately high heat until fragrant and beginning to pop, about 1 minute. Transfer to a spice grinder and let cool completely. Grind to a powder.
In a food processor, combine the spice powder with all of the remaining ingredients except the salt and process to a paste. Season with salt.

Make Ahead The fresh curry paste can be refrigerated for up to 3 days.

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