Seriously Asian: Thai Curries, Part Two: Red And Green

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1 cup shallots, peeled and roughly chopped

8 cloves garlic, peeled and roughly chopped

3 tablespoons galangal, finely chopped

1 tablespoon shrimp paste

2 lemongrass stalks, finely chopped

1 1/2 tablespoons ground cumin

1 1/2 tablespoons ground coriander

Approximately 20 green bird's eye chilies

1 thin slice kaffir lime peel, about 1 1/2 inches by and 1/2 inches, finely chopped

1 tablespoon ground white pepper

1/2 teaspoon sea salt

4 cilantro roots, chopped, or 12 cilantro stalks with some leaves attached

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