Green Curry Paste

Instructions

1. 1

   In a small skillet over medium heat, toast the coriander seeds until fragrant. Remove from the heat.

2. 2

   With a mortar and pestle or in a coffee grinder, crush the coriander seeds into a powder.

3. 3

   Using a small food processor, finely chop the remaining ingredients with the ground coriander.

4. 4

   Transfer the curry paste into an airtight container. It will keep for 1 week in the refrigerator or for 3 months in the freezer.