- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon ground white pepper
- 5 or 6 Thai green chiles, stemmed and chopped
- 3 cloves garlic, chopped
- 2 shallots, chopped
- 2 stalks fresh lemon-grass, outer leaves removed and chopped
- 1 (1-inch) piece fresh ginger, peeled and chopped
- 1 cup lightly packed chopped fresh cilantro
- 1/2 cup chopped green bell pepper
- 1 tablespoon tamari
- Zest and juice of 1 lime
- 1/2 teaspoon sea salt
- In a small skillet, toast the coriander and cumin seeds over medium heat for about 2 minutes, or until fragrant. Transfer to a spice grinder and grind into a fine powder.
- In a food processor, combine the ground spices with the remaining ingredients and process for 2 to 3 minutes, until the mixture becomes a smooth, thick paste. Occasionally stop to scrape down the sides of the processor bowl. If needed, add a tablespoon or two of water to get the mixture moving. Store the paste in an airtight container in the fridge for up to 1 week.