1tspshrimp pasteusually gluten free, but check if required
Instructions
Place all of the ingredients in a mini food processor.
3-6 medium heat green Chillies, 6 green spring onions/scallions, 1 small bunch coriander, 2 roughly chopped lemon grass stalks - outer leaves removed, 1 thumb-sized chunk of ginger, 4 cloves Garlic, 2 tsp fish sauce, 6 Kaffir lime leaves, zest and juice of 1 lime, 1/2 tsp salt, ½ tsp black pepper, 1 tbsp ground coriander, ½ tbsp cumin, 1 tsp shrimp paste
Blend until desired consistency is reached. (Blend until finely-chopped for a curry that will be lighter green with flecks of coriander in or blend until a smooth paste forms if you don't want the speck of coriander).
Notes
Will keep in a sealed jar in the fridge for up to 1 week.