THAI GREEN CURRY PASTE

1 Tablespoon coriander seeds whole- roasted ground
1 Tablespoon cumin seeds whole- roasted ground
1 Teaspoon black peppercorn whole
1 Teaspoon salt
8 each garlic cloves
4 Tablespoon shallots, chopped
4 Tablespoon lemongrass, thinly sliced then minced
(Note: peel couple layers until you smell lemony. Snap it just like asparagus. Only use the bottom half. Remove wood core on the bottom)
1 Tablespoon galangal, fresh, peeled thin slices
5 each Thai chilies, sliced
4 each kaffir lime leaves, chiffonade
12 each basil leaves
½ cup cilantro stems only, minced (don’t use the leaves.)
8-ounce jalapeno peppers, thin slice with or with or without seeds
1 Tablespoon shrimp paste (optional, don’t use if anyone is allergic to seafood)
½ cup water
1 fl oz canola or vegetable oil

Red Curry Paste:

Ingredients are same as above with additional ingredients listed below

Substitute red jalapeno Or 1⁄2 ounce of red arboreal chili (soaked in hot water for 15 min then chopped)
1 stick of Cinnamon
1 Teaspoon Turmeric
1 Tablespoon Coriander (Don’t use cilantro stems.)

Yellow Curry Paste:

Ingredients same as above with additional ingredients listed below,

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