1 kg, 400 grams
Green curry paste is traditionally made by pounding in a mortar green chilies, shallots, garlic, galangal, lemongrass, kaffir lime peel, cilantro roots (coriander) and cumin seeds, white peppercorns, shrimp paste and salt. Apart from a main protein, traditionally fish, fish balls, or meat, the other ingredients for the dish consist of coconut milk, green curry paste, palm sugar, and fish sauce. Thai eggplant (aubergine), pea aubergine, or other green or whitish vegetables and even fruit are often included. The consistency of the sauce varies with the amount of coconut milk used.