A fragrant and spicy Thai green curry paste made with fresh herbs and spices, perfect for creating authentic Thai dishes at home.

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Toast the coriander seeds, cumin seeds, and white peppercorns in a dry skillet over medium heat until fragrant, about 2-3 minutes. Allow to cool, then grind into a fine powder.
Add the ground spices and salt to a mortar and pestle or food processor.
Add galangal, lemongrass, lime zest, garlic, shallots, shrimp paste, green chilies, coriander roots and stems, and Thai basil.
Pound or blend the mixture into a smooth paste, adding lime juice and oil gradually to achieve desired consistency.
Transfer the paste to a clean jar and store in the refrigerator for up to 1 week or freeze for longer storage.

Adjust the number of green chilies to suit your spice preference.
If galangal or kaffir lime zest is unavailable, substitute with ginger and lime zest respectively, though flavor may vary.
For a vegan version, omit shrimp paste or replace it with miso paste.
Use a mortar and pestle for the most authentic flavor and texture.