4 large fresh green chilies

1 teaspoon black peppercorns

1 small brown onion, chopped

1 tablespoon chopped garlic

2 tablespoons chopped fresh coriander plant, including root

2 teaspoons chopped lemon rind

1 teaspoon salt

2 teaspoons ground coriander 1 teaspoon ground cumin 1 teaspoon serai powder

1 teaspoon Laos powder

2 teaspoons dried shrimp paste (kapi)

1 teaspoon ground turmeric

Remove stems of chilies, and leave the seeds in if you want the curry paste to be hot. 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.