Vegetarian Thai Green Curry Paste Recipe

Vegetarian Thai Green Curry Paste Recipe is one of the simplest way to incorporate Thai flavors for your recipes. This recipe, came by after multiple trials in my kitchen trying to replicate the ones I have had in so many Thai restaurants. Finally I am most certain this is the best Thai Green Curry Paste recipe for vegetarian you can find. And yes, I try to use the locally available ingredients too.  Green Chillies, Coriander (Dhania) Seeds, Cumin seeds (Jeera), Whole Black Peppercorns, Lemongrass, Coriander (Dhania) Leaves, Spring Onion (Bulb & Greens), Garlic, Ginger, Basil leaves, Salt   3 Green Chillies 1 tablespoon Coriander (Dhania) Seeds , roasted 1 teaspoon Cumin seeds (Jeera) , roasted 1 tablespoon Whole Black Peppercorns 1 Stalk Lemongrass 1/4 cup Coriander (Dhania) Leaves , finely chopped 1/4 cup Spring Onion (Bulb & Greens) , finely chopped 3 cloves Garlic , finely chopped 1 inch Ginger , finely chopped 2 sprig Basil leaves 1 teaspoon Salt     0   20     To make the Vegetarian Thai Green Curry Paste Recipe, we will first have to prepare the lemon grass root.To prepare the lemon grass – trim away and discard any root section below the bulb base and cut away the top portion leaving a stalk of about 6 inches long, including the base.Remove any dried and wilted yellowed leaves and finely chop the stock.Combine all the ingredients- green chillies, coriander seeds, cumin seeds, peppercorns, coriander leaves, spring onions, garlic, ginger basil leaves and salt,  including the lemon grass into mini processor or a blender and grind them into a fairly smooth paste adding a little water if required. Transfer the Thai Green Curry Paste and store in an airtight jar. You can also freeze the curry paste for about 6 months and use as and when required.