Green curry paste

• coriander seed↗50g g
• cumin seed↗25g g
• whole blade mace1
• freshly grated nutmeg1 tsp tsp
• garlic cloves↗9

  chopped

• shallots↗9

  chopped

• about 15 coriander

  roots, chopped, plus a handful of coriander leaves

• green chillies↗19

  deseeded and chopped

• galangal↗250g g

  chopped

• lemongrass5

  stalks, outer leaves removed, inner stalk chopped

• lime leaves5

  stalks removed and leaves chopped

• shrimp paste100g g
• handful basil leaves↗

Step-by-step instructions

1. 1

   Heat a dry frying pan and add the coriander and cumin seeds, mace and nutmeg. Roast until they begin to colour and release their aromas. Remove from the heat, then grind to a powder in a spice mill or blender.

2. 2

   Put the garlic in a blender or pound using a pestle and mortar, then add the shallots, coriander roots, chillies, galangal, lemongrass and 2 tsp salt. Finally, add the lime leaves, shrimp paste, basil and the ground spices, then whizz or pound until you have a smooth paste.