LibreRecipes

Green Curry Paste

Rating

Calories

118.0

Protein

4.0

Sodium

976.0

Fat

1.0

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

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 kaffir lime leaf, very finely chopped (optional)

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon kosher salt

1 teaspoon sugar

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, kaffir lime leaf (if using), coriander, cumin, salt, and sugar; blend or process until smooth.
Curry paste can be made 3 months ahead. Portion into small plastic bags or airtight containers and freeze.