Green Curry Paste - cooking recipe

Ingredients

8 small fresh green chilies (such as jalapenos, or serranos)
2 tablespoons minced lemongrass, bulb or 1 tablespoon lemon, zest of
2 tablespoons chopped fresh cilantro leaves
1 large shallots, minced or 1/2 small mild onion
2 cloves garlic, minced
1 teaspoon fresh shredded gingerroot
lime zest (A few slivers)
1 teaspoon coriander seed
1/2 teaspoon caraway seed
10 peppercorns
1 teaspoon salt

Preparation

In a small skillet, roast all the ingredients over medium-high heat until smoking, about 3 minutes.
Transfer to a blender or food processor, and process to a thick paste, adding some water if necessary.
This paste stays fresh for about a month in a covered container in your refrigerator.