Green Thai Curry Paste Recipe

Step 2 Whizzing it up

Before starting, be sure to first sharpen the blade of your food processor.

Add the peppercorns, galangal, cumin powder and coriander seeds to a large food processor. Blitz until all are broken up, you may need to rock the food processor while it's on to get all the seeds off the floor.

Peel and then grate the fresh root ginger, peel and crush the garlic. Add to the food processor and blend some more. It may be useful to leave it running between preparing each bit so it's as fine as it can possibly be when you're finished.

Remove the outer leaves from the lemongrass and finely chop. Cut the stalks off the chillies and throw them in with the lemongrass. Blend.

Finely slice the onions and the fresh coriander. Add with the zest of 8 limes and the juice of 4.

Finally add the 8 teaspoons of fish sauce (can be substituted with soy sauce if you must) and 12 tablespoons of olive oil.

Whizz it all together in the food processor, leaving it running for 3-5 minutes while you clear up all the mess you've made!