Green Curry Paste

The green curries (Krung Gaeng Keo Wan is the standard) are the hottest in the Thai spectrum of spiciness. To achieve this color and incendiary hotness, there is an extraordinarily large portion of whole, fresh, green chillies (with seeds) included in the paste. Adjust the amounts of chillies to suit your own spice-heat tolerance and that of your guests. The paste will keep for at least 1 month in an airtight container in your refrigerator.