Curry is one of the easiest vegan meals you can make for yourself when you've had a long day at work or school and ordering out is just not an option. I love this recipe because, instead of jars or cans, it shows you how to freeze your curry in ice cube trays! That way, when you're hungry and ready to cook, all you need is to throw these cubes into a pan, warm it up with some coconut milk, and then add all of the vegetables, tofu, and other ingredients you want! -------------------------------------------- Green Curry Paste (with Variations for Red Curry) 2 tablespoons coriander seeds 1 tablespoon cumin seeds 1 tablespoon white peppercorns 8 ounces green Thai chiles (or serranos), partially seeded and chopped 4 to 5 large shallots (about 3/4 pound), peeled and chopped 3 ounces coriander root (or one bunch of cilantro, both leaves and stems) 1/4 cup peeled and chopped galangal root (or fresh ginger) 3 tablespoons peeled and chopped fresh turmeric root (do not substitute ground turmeric) 2 stalks lemongrass, tender bottom only, chopped 3 kaffir lime leaves (or the zest of 3 limes), chopped 2 heads garlic, cloves peeled 1 1/2 teaspoons kosher salt 1. Combine the coriander seeds, cumin seeds, and white peppercorns in a small, dry skillet over medium heat. Toast until the spices are fragrant and the white peppercorns are beginning to get a little color, about 3 minutes. Set aside to cool. 2. Combine the cooled, toasted spices along with the remaining ingredients in a blender or food processor. If you're using a blender, put the lighter ingredients, like cilantro, in first and the heavier ingredients on top. 3. As you purée the ingredients, the shallots and garlic will release a lot of moisture, but the mixture will still be fairly dry. With this in mind, be sure to use your blender's tamper to help blend the ingredients evenly. If using a food processor, scrape down the bowl regularly to ensure a smooth paste. 4. Blend until homogenous and fairly smooth. If desired, pack the paste into ice cube trays to freeze. Pop out the frozen cubes and store in a zipper-top bag. You can also store some of the fresh paste in a container in the refrigerator, but be sure to use it within two weeks. 5. When you use the curry paste, start with one frozen cube (or about 2 tablespoons fresh paste) for a curry that will generously feed two people. This will make a moderately spicy, deeply flavorful curry. If you like very spicy curries, you may want to use up to two frozen cubes (or about 1/4 cup fresh paste). Start small and work your way up. (To get the best flavor from your homemade curry paste, fry it in a couple tablespoons of coconut milk before adding other ingredients.) Note: To make red curry paste, use 2 ounces dried red Thai chiles, soaked in hot water for one hour, in place of the green chilies. Drain the red chilies before adding them to the blender.