Thai green curry paste from Spice by Christine Manfield

Ingredients

• ¼ teaspoon freshly grated nutmeg
• 3 teaspoons fresh green peppercorns
• 50 ml water
• 25 ml fish sauce
• 2 tablespoons Thai basil leaves or holy basil leaves
• 3 tablespoons coriander leaves
• 1 teaspoon minced kaffir lime zest
• 2 stalks lemongrass, chopped
• 6 cloves garlic, chopped
• 2 tablespoons minced coriander root
• 1 tablespoon minced galangal
• 1 teaspoon coriander seeds
• ½ teaspoon cumin seeds
• 20 green bird’s-eye chillies, minced
• 5 red shallots, chopped
• 1 teaspoon kapi (Thai shrimp paste)