Add the kaffir lime leaves, galangal, ginger, turmeric, and lemon grass into a mortal and pound with a pestle until you have a coarse paste.
Alternatively, you can add the kaffir lime leaves, galangal, ginger, turmeric, and lemon grass into a food processor and blend until you get a coarse paste.
Then add garlic, brown onion, fresh onion shallots, green chillies, small red or green chillies, ground coriander seeds, cumin seeds, extra virgin olive oil and the coarse paste in step 1 or step 2 above, into a food processor and blend until you get a smooth paste.
Finally, divide the green curry paste up by putting 3 tablespoons into a small freezer bag and seal it tight. You should be able to fill around 8 small freezer bags of the green curry paste. Store in an airtight container in the freezer for up to 2 months.