This flavourful curry paste can be used with frog, chicken, pork, or fresh water fish.

1 1/2 Tabs small fresh green Thai Bird chiles, chopped (Phrik kee Nue)
4 shallots, chopped
5 cloves garlic, minced
1 stalk lemongrass, finely sliced, outer hard leaves removed
1 Tabs kapi (shrimp paste), roasted, toasted in toaster oven on tin foil until frgrant
1 tsp salt
1 Tabs galangal, peeled and finely sliced (kha)
2 small cilantro roots, sliced (coriander)
1/2 Tabs kaffir lime zest (lime zest can be used)
3 krachai roots, peeled and sliced
10 white peppercorns, ground

Method
Place chiles, shallots, and lemongrass in mortor pound with pestle to a fine paste. Add the kapi, salt, and galangal, cilantro roots, kaffir lime zest, krachai, and peppercorns continue pounding after adding each ingredients until all are incorporated into a fine paste. Set aside.

This curry paste can be used for a chicken, pork, fresh fish curry. Fish and breadfruit is excellent.

Garnish with a handful of Thai Holy Basil (Bai Krapoa).