To make the Vegetarian Thai Green Curry Paste Recipe, we will first have to prepare the lemon grass root.

To prepare the lemon grass - trim away and discard any root section below the bulb base and cut away the top portion leaving a stalk of about 6 inches long, including the base.

Remove any dried and wilted yellowed leaves and finely chop the stock.

Combine all the ingredients- green chillies, coriander seeds, cumin seeds, peppercorns, coriander leaves, spring onions, garlic, ginger basil leaves and salt,  including the lemon grass into mini processor or a blender and grind them into a fairly smooth paste adding a little water if required. 

Transfer the Thai Green Curry Paste and store in an airtight jar. You can also freeze the curry paste for about 6 months and use as and when required.