Ingredients

• 4 green cayenne pepper chillies (deseeded and chopped)
• 6 Thai green chillies
• 2 red shallots/eschallots
• 2 lemongrass stems, trimmed and finely chopped
• 2 tbsp galangal, grated
• 5 cloves garlic, chopped
• 2.5 tsp dried shrimp paste
• 2 tsp lime zest
• 1 tsp ground coriander
• 1 tsp ground cumin
• ¼ tsp white pepper
• ¼ tsp turmeric grated
• 2 tbs chopped coriander root
• ¼ cup coriander leaves
• 2-3 tbsp water, as needed

Instructions

1. Combine all ingredients except water in a powerful blender or food processor. 
2. Blend to a fine paste, scraping down the sides as you go. Add the water as required to help it blend (you may not need any as the herbs and chilis have moisture).
3. Best to use immediately. Otherwise, refrigerate for up to 2 days, or freeze for 1 month.

Notes

When your curry is cooked, if you think it is too spicy, add some more sugar; if it isn’t spicy enough, fry a little more curry paste in some oil for a minute or two and add to the sauce.