Nam Phrik Kaeng Khiao Wan (Green Curry Paste)

Yields:	4 servings
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In a wok over low heat, put the coriander seeds, and cumin seeds and dry fry for about 5 minutes, then grind into a powder.

Into a blender, put the rest of the ingredients except the shrimp paste and blend to mix well.

Add the coriander-cumin seed mixture and the shrimp paste and blend to obtain 1/2 cup of a fine- textured paste.

This can be stored in a glass jar in the refrigerator for about 3-4 months.

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loved it because i love apples:)

Reviewed by monkeyonskies06