Thai Green Curry Paste
['1 teaspoon cumin seeds', '1 tablespoon coriander seeds', '3 long green chiles, roughly chopped', '2 cloves garlic', '30g galangal or ginger, peeled and chopped', '6 kaffir lime leaves, stems removed and shredded', '2 stalks lemongrass, white part only, thinly sliced', '1 cup chopped coriander (cilantro) leaves, stems and roots (see note)', '1 tablespoon peanut or vegetable oil', '1/2 teaspoon shrimp paste', '1 tablespoon grated palm sugar or brown sugar', '3 green onions (scallions)', 'roughly chopped']
Heat a small non-stick frying pan over medium heat. Add the cumin and coriander seeds and toast, shaking the pan frequently, for 2–3 minutes or until fragrant and light golden.
Place in a small food processor and process until ground.
Add the chile, garlic, galangal, lime leaf, lemongrass, chopped cilantro, the oil, shrimp paste, sugar, and onion. Process into a paste, scraping down the sides of the bowl.
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