Thai green curry paste

Fresh, spicy, the basis of a delicious green curry. It’ll poke you in the tongue and leave you wanting more. Makes enough for 4 or 5 curries, keep it in the fridge

• 1 tbsp coriander seeds
• 2 tsp cumin seeds
• 1 tsp black peppercorns
• 6 cloves garlic, peeled and roughly chopped
• 5 stalks lemongrass, trimmed and roughly chopped
• 1 inch ginger, peeled and roughly chopped
• 2 inches galangal, peeled and roughly chopped
• 1 shallot, roughly chopped
• 20g fresh coriander
• Zest of 2 limes
• Juice of ½ lime
• 7 green birdseye chillis
• 3 green medium chillis
• 1 tbsp fish sauce

1. Toast the coriander and cumin seeds in a dry pan until fragrant
2. Use a spice grinder to finely grind the coriander, cumin and black peppercorns
3. Then use a mini food processor to finely grind and combine all the other ingredients, stirring in the powdered spices at the end