Ingredients

• 18-20 small - Hot green chillies, chopped
• 5-6 - Long, mild, green chillies, chopped
• 3 stems - Lemon grass, 3 inch high, chopped finely
• 10-12 - Spring onions, chopped
• 2 inch - Ginger, peeled and grated
• 8-10 - Cloves garlic, peeled, crushed
• 1/2 tsp - Lemon rind
• 8-10 stems - Coriander
• 1 tsp- Coriander seeds
• 1 tsp- Cumin seeds
• 10-12 - White or black peppercorns
• 1.5 tsp - Salt
• 1 tsp - Oil.

How to Make Green Curry Paste

• Dry roast coriander, cumin seeds and pepper on a griddle until warm. Then dry grind it with salt into a fine powder.
• Now add all other ingredients and grind into a smooth paste.
• Add more salt if required.
• Pour into a sterile, clean jar, with a non-metallic lid.
• Heat and the cool the oil.
• Pour this over the paste and stir gently with a wooden spoon.
• Now seal the lid, refrigerate and store.
• Use as required.
• Shelf life 1 month.