Name: Homemade Thai Green Curry Paste
Ingredients: 4 green cayenne pepper chilis, deseeded and chopped (Note 1); 6 Thai green chilis, chopped (Note 1); 2 red shallots / eschallots, chopped; 2 lemongrass stems, trimmed and finely chopped (about 2.5 – 3 tbsp) (Note 2); 2 tbsp galangal, grated (Note 3); 5 cloves garlic, chopped; 2.5 tsp dried shrimp paste (Belacan) (Note 4); 2 tsp lime zest, grated; 1 tsp ground coriander; 1 tsp ground cumin; 1/4 tsp white pepper; 1/4 tsp turmeric; 2 tbsp chopped coriander/cilantro root and stem (Note 5); 1/4 cup coriander / cilantro leaves, loosely packed; 2 – 3 tbsp water, as needed

Ingredients

4 green cayenne pepper chilis, deseeded and chopped (Note 1)
6 Thai green chilis, chopped (Note 1)
2 red shallots / eschallots, chopped
2 lemongrass stems, trimmed and finely chopped (about 2.5 – 3 tbsp) (Note 2)
2 tbsp galangal, grated (Note 3)
5 cloves garlic, chopped
2.5 tsp dried shrimp paste (Belacan) (Note 4)
2 tsp lime zest, grated
1 tsp ground coriander
1 tsp ground cumin
1/4 tsp white pepper
1/4 tsp turmeric
2 tbsp chopped coriander/cilantro root and stem (Note 5)
1/4 cup coriander / cilantro leaves, loosely packed
2 – 3 tbsp water, as needed

Steps

Combine all ingredients except water in a powerful blender or food processor. I use my Vitamix because it makes the paste smoother.
Blend to a fine paste, scraping down the sides as you go. Add the water as required to help it blend (you may not need any as the herbs and chilis have moisture).
Use to make Thai Green Curry!
Best to use immediately. Otherwise, refrigerate for up to 2 days, or freeze for 1 month.