Thai Green Curry Paste Gone Greener!

This is a paste I like to make the day before I am making Thai food (which is quite often) I love Thai cuisine! Yield is between 3/4th cup to 1 cup.

• Ready In: 15 mins
• Yields: 1 cup

Ingredients

• 10 -12  hot green chili peppers (small and hot)
• 1⁄2 onion, chopped
• 1  tablespoon garlic, chopped
• 1⁄2 inch ginger
• 2  stalks lemongrass (only the lower part and not the grass like leaves)
• 2 -3  lemon leaves (if you get kaffir lime leaves I am sure it is better but I make do)
• 1⁄2 teaspoon fresh lemon rind
• 4  tablespoons coriander leaves
• 3  tablespoons fresh spinach leaves (optional)
• 2  tablespoons  fresh fenugreek leaves (optional)
• 1  tablespoon mint leaf (optional)
• 1⁄2 teaspoon salt
• 1  tablespoon vinegar
• 15  black peppercorns
• 1  tablespoon  coriander seed
• 1  tablespoon cumin seed

Directions

1. In a tava (wok) roast the coriander and cumin seeds on low heat for about 2 mins till just fragrant.
2. Do not allow to brown.
3. Cool and grind with the rest of the ingredients in a blender.
4. Store refrigerated for a week.