You could buy a paste from the super market which would be OK or you could make Thai green curry properly.
Those that choose to make properly will have their exploits passed into legend, recorded in song and will be showered with praise by their fellow diners, those that don’t will simply get a “that was nice but why was it a bit grey looking?”
You can chop all the ingredients finely or mortar them to oblivion, alternatively chuck into a food processor or mini chopper.
You will need:
1 Tsp Coriander seeds
5 black pepper corns
1 pinch cumin seeds
5 green chillies
1 Tbsp chopped Lemon grass stalk (inner bit)
1 Tbsp chopped Galangal or ginger
1 clove of garlic peeled and chopped
1 shallot peeled and chopped
1 Tsp lime leaves
5 Thai basil leaves
1/2 Tsp fresh Turmeric chopped
1/4 Tsp shrip paste / Splash of Fish sauce
1 pinch salt
Smash together and store in the fridge for up to 2 weeks.