Thai Green Curry Paste
8 Bird’s Eye green chillies
1 piece lemongrass, white part only
2 leaves kaffir lime
1 inch piece galangal
A large handful coriander leaves
1 coriander root
1 small white onion, peeled
1 Roughly chop the lemongrass, galangal, onion, coriander leaves and coriander root, and place all the ingredients, including the kaffir lime leaf, into a food processor and blitz until it forms a paste.
2 You may need to use a little water to help this along (the paste will be very coarse). For a smooth paste use a pestle and mortar and pound for about 30 minutes until smooth.