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This paste in Thai is called Kruang Gaeng Keow Wan

Makes 1 cup

Ingredients:

• 4 tbsp roughly chopped lemon grass
  
• 1 tbsp fresh galangal (or if dried, soaked for 30 minutes in hot water)
  
• 2 tbsp chopped garlic
  
• 1 onion, chopped
  
• 2 whole coriander plants, including roots and stems, chopped
  
• 1 tsp chopped lime or lemon zest
  
• 15 fresh green chilies
  
• 10 black peppercorns, cracked
  
• 2 tsp ground coriander
  
• 2 tsp ground cumin
  
• 2 tsp shrimp paste
  
• 1 tsp salt
  
• 3 cloves
  
• 3 bay leaves
  
• 2 tbsp vegetable oil

1. Blend or process all the ingredients together, using extra oil if necessary to achieve a smooth paste.
2. Store half in a clean jar in the refrigerator, where it will last for several weeks. Freeze the remainder in measured amounts for later use. Most curries require about 1 to 2 tablespoons.