Green curry paste

Ingredients

Quantity	Ingredient
2 teaspoons	coriander seeds
2 teaspoons	cumin seeds
2 teaspoons	white peppercorns
1	onion, roughly chopped
4cm	piece of ginger, roughly chopped
4	garlic cloves, roughly chopped
10	long green chillies, seeded if desired, roughly chopped
2	lemongrass stalks, sliced, white part only
6	coriander roots, with stems and leaves attached, well washed and chopped
4	kaffir lime leaves, shredded
2 tablespoons	vegetable oil

Toast the coriander seeds, cumin seeds and peppercorns in a dry frying pan for 1–2 minutes, until fragrant.
Combine the remaining ingredients with the spices in a food processor. Process to a smooth paste.
Spoon into a jar and store in the refrigerator for up to 1 week. Alternatively, spoon into an ice-cube tray and freeze overnight, then transfer the cubes to a zip-lock bag and store in the freezer for up to 3 months. When ready to use, place the required number of cubes in a bowl and defrost in the refrigerator.

Using long green chillies rather than small fiery ones gives you a milder curry paste. However, if you’re feeling brave, turn up the heat by using some or all small, hot green chillies. This recipe can also be used to make red curry paste – simply use red chillies instead of green.