Green curry paste

MAKES 1 CUP PREP AND COOK TIME 25 MINUTES

2 teaspoons coriander seeds

2 teaspoons cumin seeds

10 fresh long green chillies, chopped coarsely

10 fresh small green chillies, chopped coarsely

1 teaspoon shrimp paste

1 clove garlic, quartered

4 green onions (green shallots), chopped coarsely

1 stalk lemon grass, white part only, chopped finely

1cm piece fresh galangal, chopped finely ¼ cup coarsely chopped fresh coriander, root and stem mixture

1 tablespoon peanut oil

1 Place coriander and cumin seeds in a small frying pan; stir continuously over medium heat until fragrant. Using a mortar and pestle, finely grind the seeds.

2 Blend or process spices with chillies, shrimp paste, garlic, onion, lemon grass, galangal and coriander mixture until the mixture forms a paste. Add oil; blend until smooth. Spoon paste into a sterilised jar; cover with a thin layer of oil. Seal and refrigerate.

Suitable to freeze.