Ingredients

• ½ tsp cumin seeds
• ½ tsp coriander seeds
• 1 tsp white pepper seeds
• 3 tbsp fish sauce
• 2 tbsp fish paste
• 5 green chilies (for hotter taste, choose Thai green chilies or jalapeños)
• 1 stick of lemon grass
• 1 bunch of fresh coriander with roots
• 1 piece of fresh ginger (approx 1½ inch)
• 1 bunch of Thai basil (1 packed cup when chopped)
• 1 kaffir lime peel
• 3 kaffir lime leaves
• 2 or 3 shallots
• 5 garlic cloves
• 1 tbs coconut oil

Steps

• Step 1

  Add your cumin, coriander and white pepper seeds to a hot pan, lightly toast them until you smell slight aroma, remove from heat.

• Step 2

  Place seeds in coffee grinder of mortar and pestle and pound/grind until it becomes a powder, keep aside.

• Step 3

  Take your lemon grass stick, peel the outer layer and pound it a little to help crush the layers. Cut off the root and the top green part, keep the lighter colour part, approx 6 inches. Slice finely.

• Step 4

  Cut off a piece of ginger approx 1½ and peel using a teaspoon. Slice finely.

• Step 5

  Add to a food processor (Or you can continue with mortar and pestle) the lemon grass and ginger, blitz or pound until fine.

• Step 6

  Chop the chilies with their seeds, remove stalk. (chop all following ingredients finer if using mortar and pestle)

• Step 7

  Peel and chop shallots.

• Step 8

  Peel and chop garlic

• Step 9

  Chop fresh coriander. Make sure roots are free from dirt and chop those too.

• Step 10

  Chop the Thai basil.

• Step 11

  Remove stalks from kaffir lime leaves and slice leaves finely.

• Step 12

  Cut away the skin from the kaffir limes and keep aside.

• Step 13

  Add all remaining ingredients to food processor. (or mortar and pestle)

• Step 14

  Add fish sauce.

• Step 15

  Add the toasted seeds.

• Step 16

  Add the shrimp paste.

• Step 17

  Add the coconut oil.

• Step 18

  Blitz all ingredients until fine puree in food processor or pound away with mortar and pestle.

• Step 19

  Transfer to sealed jar and refrigerate.

Little Tips

Freeze half the green curry paste if not using often. Add a little olive oil on top to help last longer in jar. Use approx one heaped tbsp for two people when making a sauce.