Here's a great version of green curry paste, which is often the foundation for curries made with poultry.
2 teaspoons whole coriander
2 teaspoons whole cumin
1 teaspoon whole black and/or white peppercorns
1/4 cup chopped shallots
5 to 15 fresh green kii noo chilies (tiny, incendiary ones), stemmed, seeded, and coarsely chopped
2 stalks fresh lemongrass (tender parts only), sliced thin
2 tablespoons minced fresh galangal
1 tablespoon chopped garlic
2 tablespoons chopped fresh cilantro roots
2 tablespoons chopped fresh cilantro stems
2 tablespoons chopped fresh cilantro leaves
6 kaffir lime leaves, chopped
2 teaspoons minced kaffir lime zest
1 teaspoon shrimp paste
coarse salt to taste
1. Pound the coriander, cumin, and peppercorns to a powder in a large (preferably Southeast Asian) mortar and pestle. Gradually add the shallots, chilies, lemongrass, galangal, and garlic, and pound to a paste. Pound in the fresh cilantro roots, stems, and leaves until you have a smooth paste.
2. Add the kaffir lime leaves and zest, and pound until smooth. (Alternatively, the curry paste may be made in a food processor with a bit of water.) Transfer the curry paste to a bowl and add the shrimp paste and coarse salt, stirring until smooth. The curry paste may be stored, refrigerated, in an airtight container for a few weeks.
Here's a great version of green curry paste, which is often the foundation for curries made with poultry. Makes 3/4 cup