2 tablespoon chopped garlic

1 teaspoon black peppercorns

1 small brown onion, chopped

2 teaspoons ground cilantro

1 teaspoon ground cumin

1 teaspoon serai powder

1 teaspoon Laos powder

2 tablespoons chopped fresh cilantro plant, including root

2 teaspoons chopped lemon rind

2 teaspoons dried shrimp paste

1 teaspoon ground turmeric

1 teaspoon salt

1 tablespoon oil

Seed and remove the stems of the green chilies. However, if you prefer a hotter curry paste, retain the seeds. Roughly chop the chilies and put into container of electric blender together with all other ingredients. Blend to a smooth paste, turning off motor and scraping down sides of blender with a spatula and adding a little extra oil or a tablespoon of water if necessary.