Makes enough for 1 curry to serve 4

Homemade Thai green curry paste recipe

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1 tsp cumin seeds
2 tsp coriander seeds
1 tsp each shrimp paste and salt
4 garlic cloves, chopped
5cm piece fresh galangal, chopped
1 tbsp palm sugar
1 lemongrass stalk, outer layer discarded and finely chopped
5 medium green chillies, deseeded and chopped,
A bunch of fresh coriander, roots and stalks washed and chopped

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1. Dry-fry 1 teaspoon cumin seeds and 2 teaspoons coriander seeds in a small non-stick frying pan until aromatic.
2. Transfer the seeds to a food processor along with 1 teaspoon each shrimp paste and salt, 4 garlic cloves, fresh galangal, 1 tablespoon palm sugar, 1 lemongrass stalk, the green chillies, a bunch of fresh coriander (reserve the leaves for the curry), and whizz together to a paste.

Chef's tip

Make double the quantity, and chill the rest for up to 1 week, or freeze it for up to 2 months.

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