Green Curry Paste

Nicola inspired me to give green curry paste a go as she loves the Thermomix red curry paste. I browsed a few favorite cookbooks, my supplies and what I could buy at the local fruit and veg shop and came up with this. It should make enough for about 4 curries, and will need to be frozen in batches of 100g to store. First I dry fried 2tsp coriander seeds and 2 tsp of cumin seeds on varoma temp stir for 5 minutes. Then mill at speed 8 for 30 seconds. Next add 6 cloves garlic, 6 shallots (small purple onions not spring onions), 9 large green chillies (including seeds if they are the mild type) halved, 4 cm ginger root peeled and quartered, 6 small lemongrass stalks mostly white part, and 50g vegetable oil. Blitz at speed 8 for 20 seconds, then scrape sides and repeat until mix is well combined and quite fine texture. At this stage freeze portions for future use. For your curry fry 100g for 5 minutes then make as usual whether it be in your thermo or on the stove. Check for seasoning and add fish sauce, lime juice or brown sugar in need. If you enjoy more spice add finely sliced chillies.