Thai Green Curry Paste

Directions

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   Place all ingredients in a food processor or blender.
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   Process well.
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   To use the paste immediately, first fry it in a little oil until fragrant.
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   Then add coconut milk plus your meat, seafood, or pasta and/or vegetables.
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   Also add leftover lemon grass stalk.
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   When cooked, always do a taste taste for salt and spice.
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   Add more fish
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   or soy sauce if not salty enough, or more chilies if not hot enough.
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   If
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    too spicy, add more coconut milk.
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    If too salty, add a squeeze of lime juice.
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    When serving, top your green curry recipe with another generous helping
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    of fresh basil.
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    You can store your green curry paste in an airtight container in the
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    refrigerator for use later.
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    Paste will last 2 weeks (or longer), as the
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    spices help to preserve it.