1- 3 medium green chilli (dependant on your love of spicy)
1 stalk of fresh lemon grass
1/4 cup fresh shallots
3 cloves of garlic
2 tbsp cumin
1tbsp coriander (1/4 cup fresh is best but ground will be a fine substitute)
1 thumb of Ginger or more if you like (again fresh is best but 1 tbsp powder will substitute)
Fresh squeezed lime juice ( which I often opt in lemon)
Pinch of Sea salt
Blend in a magic bullet or food processor and this paste will keep in the fridge for quite a long time.
When you are ready to use it, sautee your veggies, and when they are apx. 2 mins. away from being done, add a spoonful of the Thai curry paste with either 1/4 cup filtered water and judge from there how liquidy you would like it.
My favorite option is to add coconut milk and water and make a light but rich tasting coconut Thai curry that usually ends up Pho style, in a soupy goodness of rice or zucchini noodles, veggies (anything & everything), and broth that I just can't get enough of. Top with a little fresh Basil and it brings me back to May Kaidee Samsen busy little restaurant in the middle of busy Bangkok.
Hope you enjoy!