Green Curry Paste

Ingredients

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

Cooking Instructions

1. 1.

   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.

   10 min

2. 2.

   Curry paste can be made 3 months ahead. Portion into small plastic bags or airtight containers and freeze.

   5 min