Green Curry Paste
6-10 green serrano chilies
3 shallots, chopped
6 cloves of garlic, chopped
1 1/2 inch ginger root, peeled and chopped
1 stalk lemongrass (inner portion, chopped)
1/4 cup preserved lemongrass

2 tsp. grated lime zest
2 tsp. ground coriander
1 tsp ground nutmeg
1 tsp. ground cumin
1/2 tsp ground black pepper
1/2 tsp ground cloves
1 tsp salt
1/3 cup fresh cilantro, chopped
1/4 cup fresh thai basil, chopped
1/4 cup peanut or other mild oil

Combine first five ingredients in food processor and mix thoroughly. Add additional spices, process until creamy, and then slowly drizzle in the oil, letting it form a thick paste.