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
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.