Sourcing the ingredients may going to be a challenge but luckily some of them can be substituted, others left out completely if desired.
Before throwing everything into a food processor, we need to do some preparation apart from rinsing everything with some water. Peel the ginger if desired then slice it up. Don't forget to grind the cumin and white pepper. Otherwise just chop up the ginger, chilly, coriander, onion, lemongrass, basil and don't forget to peel the garlic.
Put all the ingredients except the lemon, lime and coconut milk into a food processor and give it a whirl.
Pour the lemon and lime juice in with a a tablespoon of coconut milk and give it another whirl for about a minute or two. Mind not to add too much coconut milk as it can cause the paste to be too thin.
Taste the Thai curry and adjust the flavors if necessary.
Pour it into a jar and keep it in the fridge.
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