Makes circa 600 grams of curry paste (you will need avg 25/30 grams per serving)

20 fresh cilantro roots (if you can’t find it, use also the stems of the cilantro below)

60 grams fresh cilantro

7 cm clean ginger root

half tbs cumin seeds

1 onion

half tbs coriander

6 galangal roots (if you can’t find it, double the ginger quantity)

10 garlic cloves

4 kaffir leaves (sorry, you really need this! You will most probably find them dried, in case put them in lukewarm water for 15 minutes before use)

8 lemongrass stalks

half tbs pepper

1 tbs salt

5 green onions

2 tsp shrimp paste

5 thai green chillies

With a blender:

Grind the spices (cilantro seeds, pepper and cumin).

In a mixer put all ingredients together and blend until smooth. Put on a drainer and let the exceeding water go. Freeze for future use or use fresh (1 and half tablespoons serves 4 for a normal green curry).

With a mortar:

First you crush the spices. Then you need to add the other ingredients in the following order (keeping on crushing between one add and the other): salt, garlic; and again ginger and galangal. Continue then with cilantro roots, lemongrass, kaffir lime, onions, chilli peppers and last the fresch cilantro. Add shrimp paste. And preserve.

For 4 people recipe you will need 2 tablespoons.