Green Paste
1 Tbsp Whole Corriander Seed
1 tsp cumin seed
8 whole peppercorns
4 Stalks Lemongrass
1/3 Cup Fine Chopped Cilantro
1 Tbsp Minced galanga (thai ginger in case you haven't noticed
)1 Tsp grated Lime Peel
3 Tbsp Minced Garlic
3 Tbsp minced shallots
1 Cup Minced Serranos
8 ea habanero chilis, minced
1 Tsp Salt
Dry roast the spices until fragrant then cool and grind in a mortar and pestle or spice mill with the peppercorns. Clean the lemongrass like in the soup recipe then grind with the pestle in with the spices, add the lime peel and ginger and keep grinding, cilantro garlic and shallots next, keep grinding until smooth, add the salt and finally the chilis, make it a smooth paste with a lot of hard work. Usea commercial green paste as a cheap lame alternative
Here comes the fun, make this only in a very well ventilated room.
1 Tbsp Garlic, minced
1 tbsp ginger minced (regular this time)
Above paste or 1.5 cups green
3 Cans Coconut milk
1.5 Cups water
1.5 Tbsp Grated Dried tangerine peel (asian markets)
1 tbsp Grated Lemon peel
5 kefir Lime leaves (asian Markets)
1/2 Cup Shrimp Paste (again, asian markets)
1/2 C Crab paste (yep, once more)
1/4 C Crushed red Pepper
3 Tbsp Cayenne
1/4 C Sambal Olek
1 C White Wine
10 Dried Thai CHilis
fry the garlic and ginger in oil, put on a gas mask and add all the chilis and forms of heat, fry it for 30 pain filled seconds then add the paste and fry for another 30 seconds, then add white wine, mix it smooth, then add citrus peels, coconut milk, and water. Bring to a boil and simmer for 5 eye scortching, lung burning minutes.
I use this to simmer mussels with half this and half white wine, I use it as a curry sauce for all sorts of stuff, it's hot, but fuckin-a it's good!