This is a green curry paste recipe from central Thailand that incorporates the Indian spices of the South and the fresh herbs from the North. This recipe will make a bulk curry paste that will keep for a few weeks in the refrigerator and make several batches of curry. Fresh curry paste always makes your curries taste better than pre-made pastes that contain preservatives.
Keep in mind that the best flavour comes from pounding it all in a mortar as the food processor oxidises the ingredients creating a muddy flavour. It is well worth the energy of using a mortar and pestle.
You can find all of these ingredients online or in Asian or Thai supermarkets.
made your green curry paste today and it turn out well. thanks. the only thing I change in your recipe is.... fried the paste in oil till fragrant for longer storage and also easy cooking when I need a fast meal. - 18 Jul 2012 (Review from Allrecipes SE Asia)