How to Make Prik Gaeng Khiao Waan (Thai Green Curry Paste)

In a small skillet, combine cardamom, coriander, and cumin, and toast over medium-low heat, swirling and tossing frequently, until fragrant, 2 to 3 minutes. Transfer spices to a granite mortar and pestle or spice grinder along with white peppercorns and salt. Allow to cool slightly, and peel and discard husks from cardamom pods. Grind to a fine powder. If using a spice grinder, transfer mixture to a granite mortar and pestle. Vicky Wasik Add half the serrano chiles to the mortar and pound until slightly broken down, making sure to keep the pestle as close to the chiles as possible to avoid splattering chile juices over yourself. Add remaining serrano chiles and pound to a coarse paste, about 3 minutes. Vicky Wasik Pounding thoroughly between each addition to break down and incorporate ingredients into the paste (3 to 4 minutes of pounding per addition) add in the following order: Thai chiles; makrut lime zest (if using); galangal; lemongrass; coriander root; shallots and garlic; and shrimp paste. It should take about 25 minutes total to pound ingredients into a very fine paste. Use right away or transfer curry paste to an airtight container, covering paste with plastic wrap pressed directly onto its surface to prevent it from drying out, and refrigerate for up to 1 week or freeze for up to 3 months. Vicky Wasik