Green Curry Paste

1

Toast coriander seeds, cumin seeds, and white peppercorns in a dry skillet over medium heat until fragrant, about 2 to 3 minutes.

2

Grind the toasted spices to a fine powder using a mortar and pestle or spice grinder.

3

In a food processor, combine the ground spices, green Thai chilies, lemongrass, galangal, shallots, garlic, lime zest, and cilantro stems.

Full recipe & nutritional value on foodfaithfitness.com