Gaeng Kee-o Wan (green curry paste)

2 long green chillies
10 green birds eye chillies
1/2 tsp salt
3 coriander roots
1 tbls lemongrass, chopped
3 shallots
6 cloves garlic
2 tsp galangal powder
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp ground white pepper
2 tsp gapi (shrimp paste)
rind of 1 kaffir lime

Puree or pound all ingredients
together until they form a smooth paste.
Makes about 5 tbls. Keep for 2 weeks in fridge
or 6 months in freezer.

Inspired by curry vendor Central night market – Trang.