Thai green curry paste

It isn't complicated to make Thai green curry paste, all you need is Thai ingredients.

Patience is needed as you chop all ingredients finely and as you use heavy mortar & pestle, it takes time to grind the ingredients into fine paste.

However, all efforts pay off when you make the paste successfully!

Ingredients
2 tsp coriander seeds
1 tsp cumin seeds
1/2 tsp white peppercorns

15 green Thai chilies*
1 tsp salt

15 Thai basil leaves, finely chopped
3 tbsp lemon grass, finely sliced
1 tbsp galangal, finely chopped
2 tsp kaffir lime zest, finely chopped
2 tbsp cilantro stems, finely chopped / 2 tsp cilantro roots, finely chopped
3 tbsp shallots, finely chopped
2 tbsp garlic, finely chopped
1 tsp shrimp paste**

*I used 10 Turkish green chilies which are not too spicy
** 1 tsp shrimp paste can be replaced by 2-3 anchovy fillet

Instructions
1. In a frying pan, at medium high heat, with NO oil, toast coriander seeds & cumin seeds
Let them cool down a bit

2. In a heavy mortar & pestle, grind coriander seeds, cumin seeds and white pepper corn into fine powder
Transfer them in a small bowl and set aside

3. Cut about 7-8 green chilies (half of total quantity) horizontally, scrape off & discard seeds => so that the paste won't be too spicy at the end!
Finely chop the rest of the chilies

4. In the mortar & pestle, add in chopped chilies & salt, grind into fine paste
If the mixture is too wet, add some of the ground spices to absorb the liquid

5. Add basil leaves, grind into fine paste

6. Add lemon grass, galangal, lime zest & cilantro, grind into fine paste

7. Add shallots, garlic & remaining ground spices, grind into fine paste

8. Add shrimp paste, grind into fine paste
Now it is time to cook green curry chicken!

If not using immediately, can be stored in a air-tight container

Enjoy!