This a bulk recipe for green curry paste that is from central Thailand, it incorporates Indian spices of the South and the fresh herbs from the North.
The best flavour comes from pounding all the ingredients in a mortar and pestle. The food processor oxidizes the ingredients creating a muddy flavour. It is well worth the energy of using the pestle.
made your green curry paste today and it turn out well. thanks. the only thing I change in your recipe is.... fried the paste in oil till fragrant for longer storage and also easy cooking when I need a fast meal. - 18 Jul 2012 (Review from Allrecipes Southeast Asia)