Start by crushing the coriander seeds, cumin seeds, and white peppercorn in your food processor or high-speed blender. Alternatively, use a mortar and pestle to grind them.
Chop the lemongrass and galangal. Peel the Kaffil lime. Note that you only need the green skin, so make sure not to cut too much of the white pith. Lastly, de-seed the chilies.
Add all the ingredients (sans spices) to a food processor or a blender. Blitz to break down to crumbs.
Then, add the spices and blend again until you achieve a creamy, smooth paste.
How to Store
The paste can be stored in a glass container for about a week in the fridge. Alternatively, it can be frozen in an ice tray (for individual portions) and then transferred to a freezer-safe container for up to three months.
Once ready this curry paste is perfect for making a delicious Thai Green Curry. Serve it along with fluffy jasmine rice.It can also be added to various other curry dishes, into sauces, salad dressings, and soups. It can even be used as a marinade.This green curry paste is very customizable to your taste. If you want less heat, then simply add fewer chilies or swap them out for milder versions like serrano. Then you can pretty much add more or less of any element; finger, garlic, lime, etc (see the blog post for more ideas).