Use a mortar & pestle to pound herbs to release the flavours or use a food processor.
I put in long beans and peas. These were the only veggies in my fridge. Lovely dish and easy to cook - 17 Jul 2012 (Review from Allrecipes Southeast Asia)
This recipe is fantastic probably one of the best thai dishes ie tried - def worth aking the paste - Have to give this one a go! although i did put in 12 green and birdseye rather than the scotch bonnett but i probably could take the heat of a couple of scoth bonnet next time - YUm - 09 Jun 2012 (Review from Allrecipes UK & Ireland)