Thai Green Curry Paste
makes about 3/4 cup
Add a half dozen chopped wild lime leaves for an extra burst of flavor and perfume. If you want a hotter or milder paste, increase or decrease the amount of chiles.
Read more about this recipe in Nancie McDermott's The Curry Book.
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup coarsely chopped fresh hot green chili peppers, such as serrano, jalapeno, or Thai prik kii noo
1/4 cup coarsely chopped fresh cilantro, including stems, leaves, and roots, if available
1/4 cup coarsely chopped shallots
3 tablespoons coarsely chopped garlic
3 tablespoons minced fresh lemongrass (about 3 stalks)
1 tablespoon minced fresh galanga or fresh ginger
1 tablespoon grated fresh lime zest
2 tablespoons water
prep: 10 minutes
total: 10 minutes
small plate
small frying pan
blender or food processor
jar
1. Place a small plate by the stove to hold the spices. Combine the coriander and cumin in a small, dry frying pan. Place over medium heat and toast spices 1-2 minutes, stirring often, until fragrant and slightly darkened. Remove from the heat and tip out onto the plate. Add salt and pepper and set aside.
2. In a blender or food processor, combine the chiles, cilantro, shallots, garlic, lemongrass, galanga or ginger, lime zest, 2 tablespoons water and spices. Process to a fairly smooth, evenly colored paste, stopping often to scrape down the sides and grind everything well. Add a little more water as needed to keep the blades moving.
3. Transfer the curry paste to a jar and seal airtight. Refrigerate for up to a month.
