Thai Green Curry Paste (น้ำพริกแกงเขียวหวาน)

Makes: about 200 g

What you need

• 30 g Green chillies, adjust according to the chillies you get and your heat preference
• 10 g Garlic
• 1 Shallot, diced
• 1 stalk Lemongrass, using only the bottom part (white bits), sliced
• 10 g Galangal, diced
• 5 g Fresh turmeric, diced
• 15 g Shrimp paste (กะปิ)
• 10 g Kaffir lime skin (ผิวมะกรูด)
• 1/2 tsp Coriander powder
• 1/2 tsp Cumin powder
• 100 ml water

How to put this together

1. Grind together all the ingredients until you get a paste (I use magic bullet)
2. Divide the curry paste into 3 portions (about 70g each)
3. These can be kept in the freezer for 6 months. Simply defrost a portion when you need them.