I do a quick version of this seasoning. I don’t always have fresh herbs in my kitchen. If I run out of green seasoning my quick version does the trick. I blend one large yellow onion, one whole head of garlic, three or four hot peppers, and a bundle of fresh thyme leaves (removed from stems) with enough water to make a thick puree. Pureeing the blend allows the meat to absorb the flavors really well. I store the blend in a glass jar and it keeps in the refrigerator for a few days. This is the version I use whenever I make any curry. I feel too many herbs can overpower a good curry.