GREEN CURRY PASTE

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Green Curry Paste image

Combined with coconut milk, it's the base for your next Thai curry.

Provided by Chris Morocco

Categories     Bon Appétit     Condiment     Lemongrass     Chile Pepper     Garlic     Ginger     Coriander     Cumin

Yield Makes about 1 cup

Number Of Ingredients 11

2 lemongrass stalks, tough outer layers removed
8 ounces serrano chiles (12-15), seeds removed
1 large shallot, chopped
4 garlic cloves, peeled
1 (3-inch) piece ginger, peeled, thinly sliced
1 (2-inch) piece turmeric, peeled, chopped, or 1 teaspoon dried turmeric
1 makrut lime leaf, very finely chopped (optional)
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon sugar

Steps:

  • Finely grate bottom third of lemongrass into a blender or food processor; discard remaining lemongrass (or save for making stock). Add chiles, shallot, garlic, ginger, turmeric, makrut lime leaf (if using), coriander, cumin, salt, and sugar; blend or process until smooth.
  • Do Ahead
  • Curry paste can be made 3 months ahead. Portion into small plastic bags or airtight containers and freeze.

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