Ingredients

• 1 stalk lemon-grass
• bunch of spring onions
• ½ tbsp ground coriander
• 1 tbsp ground cumin
• 1 tsp shrimp paste
• 1 tsp sugar
• ¼ tsp ground white pepper
• 3 green chillies, de-seeded (or seeds left in if you like it very hot)
• 3 cloves garlic
• 1 thumb-size piece of galangal (or ginger), peeled and sliced
• 3-4 kaffir lime leaves, stems removed
• 1 cup fresh coriander, include both leaves and stems
• 1 tsp dark soy sauce
• ½ cup coconut milk (approx)
• 2 tbsp fish sauce

Method

1. Put all ingredients in a food processor except the coconut milk  Whiz and gradually add the coconut milk until it is a rough paste.
2. Best used fresh, but  if put in a sealed jar in the refrigerator, it will keep for up to  a week.