A fragrant and spicy Thai green curry paste made with fresh herbs, chilies, and aromatic spices, perfect as a base for curries, soups, or marinades.

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Dry roast coriander seeds, cumin seeds, and white peppercorns in a pan over medium heat until fragrant, about 1–2 minutes.
Grind the toasted spices into a powder using a mortar and pestle or spice grinder.
Add the chopped galangal, lemongrass, shallots, garlic, and kaffir lime zest to a mortar and pound until a rough paste forms.
Mix in the ground spices, shrimp paste, green chilies, cilantro stems, and basil.
Pound or blend until a smooth paste forms, adding lime juice and water as needed for consistency.
Use immediately or store in an airtight container in the fridge for up to 1 week, or freeze for longer storage.

For a vegetarian version, substitute shrimp paste with miso or soy sauce.
Use a food processor for convenience, though traditional mortar and pestle gives the best flavor.
Adjust chili quantity based on your spice preference.