Green Thai Curry Paste - cooking recipe

Ingredients

1 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon white pepper
6 green chilies, minced
2 Thai chiles, minced (red or green)
1/2 large green pepper, chopped
4 minced garlic cloves
1/4 cup minced green onion
1 tablespoon freeze dried lemongrass
2 tablespoons minced fresh ginger
1 cup minced cilantro
1/4 cup minced fish mint (optional)
1/4 cup minced lemon balm
1 tablespoon tamari
2 tablespoons lime juice

Preparation

Puree all ingredients until smooth.
Store in the fridge up to 3 days or freeze up to 3 months.