Thai Green Curry Paste Simplified

I spotted this on the internet for recipes once and I googled  Thai cuisine and then started pining recipes for dishes I wanted to try. Of  course i have  recipes for red green and yellow curry pastes.  For one  I  have ginger not galagal which is a Thai version of  ginger from  what I had read.

I even had to ask the guy  at the store to order shrimp paste because I wanted to try out making Thai dishes.  It took me several attempts to see if he had it  and this is the store manager I am talking about finally had it and that is when I bought it.   At first I thought it came in a round disk  but the one i got  has been packed in oil.  I had used it for this curry paste recipe and I am not disappointed.

I first  put in my mortar and pestle 1 pinch each of cumin seeds, coriander seeds and black pepper corns and I ground them in to a coarse powder.

In this glass that came with my  immersion blender, or stick blender, I added 1/4 cup of water to make the rest of the process go easier, I used 1 tiny piece of lemon grass  which is half the size of my thumb and 1 tiny piece of ginger slice that I had washed and pealed and chopped. I added 1 lime leaf, 1 giant pinch cilantro, 1 pinch of  pink  salt,  1 tiny dab of shrimp paste or or crab paste  1 tsp of fish sauce 1 shallot and 3 chopped  green Thai chilies and 1 chopped  saranno chili.

Combine the contents in to the glass that came with the immersion blender  and blend  until you get a smooth paste.

Here it is and just ready for use . Use it for chicken fish  and beef  for your favorite  Thai curries.  Let me know how this turns  out.