Sure, Green Curry paste is easy to buy in the store, but this one has more “local” ingredients and can be made vegan.  It also happens to be a perfect use for the two bunches of fresh herbs in your boxes today.  It will keep several weeks in the fridge if sealed. 

For the paste:  
Wash 1 bunch of Basil and 1 bunch of Cilantro.  Shake dry.
Remove the leaves from the basil.  Chop cilantro to make 1/2 C.

Finely mince 1 small Onion and 3 cloves of garlic.  Mince fresh Ginger to make 1 T.

Thinly slice 1 stalk fresh Lemongrass (you can substitute 3 T. lemongrass paste, or less preferably, 1 T. lemon zest).

If you want the curry spicy hot, add 1-2 jalapeno peppers, seeds removed and minced.

Combine the ingredients in a food processor and add the following:  1/2 t. each ground cumin and ground coriander, the zest and juice of 1 lime, 1 T. Thai fish sauce or soy sauce.  Pulse the processor until everything is well chopped.

Add 4-6 T. full-fat Thai Coconut milk, 2 T. at a time and puree until you achieve a paste consistency.