Thai Green Curry Paste

I made, or attempted, Thai Green Curry Paste!!!! I think it came out awesome, if not a tad chunky because I was too lazy to properly pestle (or is it mortar?), and not too hard to make, technique wise. The only technique required is pressing the blender button, and cutting junk up, which I already admitted to slacking on. N-E-Way, here's the recipe I put together, culled from the back of the coconut milk can, an email from my brother, and about 3 different online recipes. I originally tried to roast and grind my own coriander and cumin seeds, but the roasting process produced a kick-ass B.O. aroma and I didn't want to put that stuff through my coffee grinder or pepper mill so I just used pre-bottled. It really smelled just like B.O.!!! I'm sure that will be useful to someone, somewhere. Also, lemongrass is awesome, I can't wait to play around with it more, and don't eat more than a couple spoons of coconut milk straight out of the can, I got a tummy ache.

Thai Green Curry

4 Thai green chilies
2 inner bulbs lemongrass
1 cup cilantro stems and leaves
1 hunk of galangal, peeled
6 scallions, only the white part
2 cloves garlic
3 tbsp fish sauce
1 tbsp tamari or regular soy sauce
1 squirt honey
1 tsp lime zest
1 tsp ground cumin
2 tsp ground coriander
1 tsp ground black pepper
couple tbsp coconut milk (the kind of cooking, not the sweet stuff for drinks)

[Later, you will also need a couple kaffir lime leaves, the rest of the can of coco milk, fresh thai basil, more fresh cilantro, and whatever you want to cook in the paste - I used chicken, bell peppers, baby bok choy, onion and garlic.]

For the paste:

1. Chop up everything chopable and put in food processor or blender.
2. Put everything else in too, eyeballing the coco milk so that there is just enough to make a moist, blend-happy environment.
3. Press the button!
4. Yes, it will kind of look like baby throw up, that's a good thing. Taste it and add more honey if it's too spicy, more chilies if it's not, and more fish sauce if it's not salty enough.

For the dish:

1. Saute your ingredients (I used chicken and veggies) until about 2/3 of the way done.
2. Add paste, saute a little more to release flavors, then add coco milk and kaffir leaves.
3. Let simmer a little more until meat and veggies are done (it was about 5-8 minutes for me)

My brother was very adamant about not including the kaffir in the paste because it can't get broken down finely enough by the blender, but instead using them like bay leaves, when simmering.