Thai green curry paste is surprisingly easy to make, and it's much healthier & fresher-tasting while being very aromatic and strong in flavour. The paste can be stored in the fridge for up to 3 weeks or be frozen for future use. Enjoy!
Peel, roughly chop and place the garlic, shallots or onion and ginger into a food processor.
Trim the lemongrass, remove the tough outer leaves, then finely chop and add to the processor. Trim and add the chillies along with the cumin and the coriander (stalks too). Blitz until finely chopped, add the soy sauce and blitz again.
Store in the fridge until use or freeze.