What you’ll need

4 green chillies (see note) , roughly chopped
4 coriander roots, roughly chopped
4 garlic cloves, minced
4 kaffir lime leaves, stems removed, roughly chopped
2 red eschalots, roughly chopped
1 tablespoon grated galangal (see note) , or ginger
1 teaspoon fresh tumeric (see note) , finely chopped
1 tablespoon chopped lemon grass
1 teaspoon shrimp paste (see note)

Notes

Green chillies: Thai curries use fiery green birdseye chillies; however, feel free to substitute this with two long chillies if you prefer a milder curry paste. If you like things extra hot, feel free to use more to reach your desired heat level.

Galangal: this very fragrant root is related to ginger, but has a hot, clean taste that gives this curry its signature zing. It is available from Asian grocers and specialty vegetable stores. Store it in a cool, dark place and use it within two weeks.

Turmeric: this vibrant root adds both colour and flavour to a dish. However, use it in small quantities as it can be bitter. Available from Asian grocers, store it in a cool, dark place and use within two weeks. If unavailable substitute it with one teaspoon of ground turmeric.

Shrimp paste: also known as belacan, this paste is sold in small tubs or blocks and is available at Asian grocers. It has a pungent aroma and, after opening, should be stored in a well-sealed container in the fridge. If stored correctly it will last for months.

Step 1: Pound it up

Place all the ingredients in a mortar and pestle and pound together until you have a rough paste.

Step 2: Blend together

Add a tablespoon of water to the mortar and pestle and pound to blend until you have a smooth paste. Alternatively, at this point use a food processor to blend to a smooth paste. Make sure there are no stringy pieces in the paste.

Step 3: Store it well

The final curry paste will have a khaki green colour and no lumps or stringy pieces. Transfer to an airtight container and either use immediately or store in the fridge for later.

How to store it

You can either use the curry paste straight away or store it in an airtight container in the fridge for up to 2 weeks.

How to turn it into a curry

To turn it into an authentic Thai green curry, fry 3 tablespoons of the paste and a finely sliced chicken breast in a little sunflower oil for 2-3 minutes. Add 300 mL coconut cream, 500 mL chicken stock, 4 roughly chopped kaffir lime leaves and your choice of veggies and bring to the boil. Reduce the heat and simmer for 5 minutes or until the chicken is cooked through. Stir in 2 tablespoons fish sauce, 1 tablespoons lime juice and 2 teaspoon grated palm sugar, then garnish with Thai basil leaves and serve.