INGREDIENTS

180ml full-fat milk (or 120 skimmd milk and 60ml cream or plain yogurt or mixture of both)
1 tbsp coriander seeds (use 2tsp coriander powder if seeds not available)
1 tsp cumin seeds (use 0.5 tsp cumin powder if seeds not available)
1 tsp black peppercorns (or 0.5 tsp ground black pepper)
2–4 medium green chillies (to taste), de-seeded and roughly chopped
2 shallots, roughly chopped
3cm  piece of fresh ginger, peeled and finely chopped
2 garlic cloves finely chopped
handful of fresh coriander, leaves and stalks (and washed roots if available)
2 lemongrass stalks, chopped (if unavailable, use 2 tsp dried lemon grass or as a last resort half a lemon juiced (but the taste will differ))
1 lime, grated zest and juice
6 kaffir lime leaves, torn into pieces (or add the zest of an extra lime)
1 tsp Thai fish sauce
1 tsp light soy sauce
1 tbsp olive oil

METHOD

1. Grind the corriander, cumin and pepper as finely as possible (sieve out the husks if desried). Using powder works but is far less fragrant.
2. Put all the ingredients into a blender and pulverise to a paste.
3. Use immediately or store in a sterilised jar in the refrigerator for up to a month.