Citrusy Green Curry Paste

Today I needed a green curry paste for a recipe (this recipe: http://www.epicurious.com/recipes/food/views/green-curry-pork-tenderloin-51160610) and didn't have all the ingredients, so my wife and I winged it and we came up with something we really liked with this recipe.  The lime juice we used gave it a bit of a citrusy note, which we liked.  Here it is:

Pickled Jalapeno slices, equivlent to about 1 fresh Jalapenos worth
7 or 8 dried chile de arbol, seeds removed
1 fresh poblano chile

1/2 tsp cumin seeds
1/2 tsp caraway seeds

1/4 tsp peppercorns
1 tblsp coriander seeds

1/4 tsp freshly grated nutmeg

9 cloves minced garlic
1 tblsp cilantro roots and stems
1 tblsp minced fresh ginger

2 tblsp lime juice
1 tsp shrimp paste


Squeeze the pickling juices out of the jalapeno slices and add to a blender.
seed the poblano and chile de arbol and add to the blender.

heat a nonstick fry pan over medium heat for 2 min, add the cumin and caraway and toast until fragrant.  Set aside.  Use same pan to toast peppercorns and coriander seeds.  Add all the toasted spices to a grinder and grind up into a powder.  Add to the blender.

Grate nutmeg into blender and add all remaining ingredients.  Blend up into a sauce.  There is not a huge amount of liquid in this recipe so may take a bit of elbow grease to blend it.

We used 1/4 cup of this in the recipe mentioned above.