Here there is enough curry paste for 1 curry.  What I do think though is if you are going to the trouble of making your own paste then double it, put the leftovers into a small jar or container and cover in flavourless oil, the oil will keep the paste from drying out or going off. 

Ingredients
1 tbsp vegetable oil  
2-3 tbsps green Thai curry paste 
200g protein, prawns, chicken or tofu cut into bite size pieces 
400g can coconut milk  
80g baby corn, sliced at an angle in either 2 or 3 depending on how large it is 
80g sugar snap peas  
2-4 tbsp fish sauce  
2-4 tsp sugar or palm sugar  
1 lime, juiced 
7g Thai basil, finely chopped (optional - rather leave out than replace with ordinary basil) 
1 red chilli, sliced  

For the curry paste  
2 garlic cloves, roughly chopped  
8 green chillies, roughly chopped  
5g fresh turmeric, toughly chopped (or 1 tsp dried)
1 lemongrass stalk, bruised and chopped  
25g galangal, roughly chopped  
2 lime leaves, roughly chopped  
4 round shallots, roughly chopped
10g fresh ginger, roughly chopped
7g thai basil leaves
7g parsley
½ tsp shrimp paste  

Method  
For me the easiest way to make curry paste is in my little processor.  Yes it is not authentic but I find it quicker and easier.  If you want to use a processor then add all of the curry paste ingredients and pulse to get it going before blitzing until smooth.  If you want to use a pestle and mortar then finely chop everything and pound all the ingredients one by one.  So start with the garlic and when that is a paste, add the chilli and keep going until everything has been added and pounded finishing with the shrimp paste. 

Heat the oil in a wok on a low heat and when hot, add the paste.  Stir and cook until all of the lovely aromas come off.  Increase the heat to medium and stir through your protein of choice.  Once your protein is brown, add your coconut milk and the vegetables and cook until the vegetables are softer and your protein is cooked, 7-10 minutes depending on what you are using. 

Add 2 tbsps of the fish sauce and palm sugar and the lime juice and taste, adjust with the remaining fish sauce and palm sugar until you are happy with the taste.  Add the Thai basil if you are using and stir through.  Check your protein is cooked and turn off the heat when it is. 

Serve with jasmine rice and the fresh chilli over the top.