5-10large green chillisroughly chopped (depending on spice preference, for a milder curry deseed the chillis) (if you like a hot curry, add 1 or 2 green birdseye chilli too!)
4clovesof garlicpeeled
180gshallotspeeled (the small brown ones)
30ggalangal or gingerpeeled, sliced into thin round coins
Toast cumin, coriander, shrimp paste for 5 min/100°C or 212°F/speed 1.
Add the rest of the paste ingredients and blend for 15 sec/speed 9/MC on.
Scrape bowl down, add 20 g | 0.7 oz water and blend for 20 sec/speed 6/MC on. Scrape bowl down and repeat 3 times.
Notes
For a vegetarian version, omit the shrimp paste.This makes enough for 4 green curries, roughly 100 g | 3.5 oz per curry.Store in a sterilised jar for 1-2 weeks or portioned out in the freezer in snap lock bags.Click here for some delicious alternative uses for the Thai Green Curry PasteBellini UsersPaste AdaptionUse sharp blade for the paste recipe.At step 2 extend processing time if necessary.At step 3 repeat until a smooth paste consistency.