Thai green curry paste is made from a combination of green chilis and spices. It’s more fragrant than yellow curry paste and milder than red. It’s a yummy addition to many recipes.
Trim dried green tops from lemongrass and use thicker white part to the root end. Chop into 1 inch pieces.
Peel shallot and garlic. Coarsely chop shallot.
Use a spoon and scrape skin from galangal and turmeric root. Cut into 1-inch pieces.
Transfer all ingredients except water into food processor. Pulse several times to break everything down. Scrape sides and add water. Blitz until a paste forms and everything has been processed (about 2 minutes). Add more water if needed (See Note 1).
Store in airtight container and refrigerate up to 5 days or freeze for later use.
Notes
If it's too loose/watery at end, transfer paste to sieve and drain, pressing to extract excess liquid.