Thai green curry is all about the paste. Here’s a recipe for this on the BBC Good Food site which is an excellent resource:
http://www.bbc.co.uk/food/recipes/greencurrypaste_67789
It’s pretty good and I wouldn’t tweak it too much. The chillies themselves do not need to be too hot, as this will limit the use of the paste, you want the chilli to add flavour. Don’t use preserved galangal, use a bit more ginger if you feel the paste lacks zing (though this is unlikely!).
