• Toast the coriander seeds in a small pan without oil until they are fragrant. Remove from heat and pan immediately. Grind medium fine with a spice grinder. Wash the green peppers and chillies and cut them crosswise into pieces approx. 1 cm wide. Leave the grains and discard the stalks. Cap the onions and garlic cloves at both ends, peel and roughly cut into pieces.
• Wash, peel and thinly slice the ginger and galangal roots. Chop the slices, fresh or frozen, into small pieces. Wash the fresh lemongrass, remove the hard stalk at the bottom, remove the brown and withered leaves and only use the white or white-green parts. Cut this into thin slices. Remove the outer, green leaves if necessary. Weigh and thaw frozen goods.
• Mix all ingredients and purée finely in a cutter (Moulinex or similar). Put the paste, which will not be used within 2 days, in an ice cube tray and freeze deep.

Annotation:

• The recipe is a mild variant of the famous green curry paste. The heat can be varied with the green chillies. Coriander with roots is often used instead of ginger. If you like the taste of coriander, you can add up to 50 g here. The basic recipe takes hot peppers and the result is a very hot curry paste.