This is my version of green curry paste, most ingredients are available at the chinese grocery or at the gourmet super market in your area. It seem like a long list, once you get all the ingredients ready, it will only take minutes to make it.
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 teaspoon anise seeds
Lightly toast all three ingredients above in a skillet over medium heat. Toast until they release their fragrant. Turn of the heat and transfer the seeds onto a small bow and let them cool completely. Process into powder on a coffee grinder. Set aside (let's call this coriander mix)
1/2 teaspoon dried shrimp paste (optional)
1/2 teaspoon white pepper corn
7 kaffir lime leaf
1/3 cup roughly chop cilantro
1 tablespoon roughly chop cilantro roots
lemongrass, the white part only and slice
2 tablespoon roughly chop fresh galangga
1/2 cup roughly chop shallots
10 cloves garlic
10 green jalapeno, seeded and discard the white membranes (if you like spicy food, then do not bother, just simply chop the jalapeno)
1 tablespoon fish sauce
Put all the ingredients above including the coriander mix onto a food processor. Process until you have the consistency of the paste. Transfer to a jar with a tight fitting lid and keep in the refrigerator for about 1 week.
Some recipe stated that it will keep a month in the refrigerator, however I am very cautious about keep it that long. Most likely I only keep it for a week, since in general I tent not very keen on keeping any food sitting to long in my refrigerator.