How To Make Green Curry Paste:

Ingredients

1 tbsp coriander seeds

1 tbsp cumin seeds

6 black peppercorns

3 5cm stalks lemongrass, chopped

½ cup coriander leaves

1 5cm piece fresh galangal or ginger, peeled

1 tsp lime zest

8 garlic cloves, peeled

4 shallots, peeled and coarsely chopped

12 green chilies, seeds and stems removed and halved

¼ cup water

1 tsp salt

Method

1. Roast the coriander and cumin seeds for about two minutes in a dry non-stick frying pan. When they have cooled, grind to a fine powder in a spice mill.

2. Combine the roasted ground spices with all the remaining ingredients in a food processor or blender and puree until a fine paste is formed. For better flavour, grind by hand in a mortar and pestle.

3. Pour the paste into an airtight container and refrigerate for up to one month.

This curry paste can be added to any other curry preparation. Just one teaspoon will make other curries more flavorful, zesty and pungent.

Pound to a paste in a mortar and pestle, or blend in a blender.