THAI GREEN CURRY PASTE
4 large green chillies ½ cup spring onions, 4-5 stalks n 10-15 shallots (depending on size), sliced, or 1 large onion
4-5 cloves garlic n 1½ tbsp galangal, finely sliced (approx. 1 thumb size) n 1 tbsp fresh lemongrass, sliced (white part only) n ½ tsp finely sliced makrut (kaffir) lime, or lime zest n 1 tsp coriander root, chopped (or substitute coriander stems) ½ cup coriander leaves/stalk 5-6 white peppercorns 1 tbsp roasted coriander seeds ½ tbsp roasted cumin seeds 1 tsp sea salt 1 tsp shrimp paste 1-2 tbsp oil ¼- ⅓ cup water Dry roast the coriander seeds, peppercorns and cumin until fragrant. Remove from the heat and grind the seeds to a powder. Put all the ingredients in a blender and blend to a smooth paste.