thai curry paste- green

Thai green curry paste is surprisingly easy to make, and it's so much healthier & fresher-tasting than the store-bought variety. Added to your favorite meats or seafood, noodles, vegetables, tofu, or wheat gluten, this paste will create sumptuous curries. Or use it to make delicious soups or noodle dishes. Cook with the paste right away, or store in the refrigerator for up to 2 weeks and use it as you need it. The paste can also be frozen for future use. Enjoy!

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 1 cup (enough for 1 large curry)

Ingredients:

• 1 stalk lemongrass, minced OR 3 Tbsp. prepared frozen or bottled lemongrass (available at Asian stores)
• 1-3 green chilies, sliced (Thai green chilies OR jalapeno)
• 1 shallot, sliced, OR 4 Tbsp. minced purple onion
• 4-5 cloves garlic
• 1 thumb-size piece of galangal OR ginger, thinly sliced
• 1/2 cup chopped fresh coriander/cilantro leaves & stems
• 1/2 cup fresh basil
• 1/2 tsp. ground cumin
• 1/2 tsp. ground white pepper (available in most supermarket spice aisles)
• 1/2 tsp. ground coriander
• 3 Tbsp. fish sauce; Vegetarians: substitute 1 Tbsp. soy sauce
• 1 tsp. shrimp paste (available at Asian stores); Vegetarians: substitute 1/2 tsp. salt
• 2 Tbsp. lime juice
• 1 tsp. brown sugar
• 3-4 Tbsp. coconut milk (enough to blend ingredients together)

Preparation:

1. Place all ingredients in a food processor, chopper, or blender.
2. Process well to form a fragrant Thai green curry paste. Taste-test it for salt and spice. If too salty, add a squeeze of fresh lime or lemon juice. Add more chili for more heat. Your curry paste is now ready to be used. You can bottle up any leftovers and keep it in the refrigerator for up to 1 week. Freeze thereafter. ENJOY!

Tips:
If using a pestle & mortar (as pictured): Pound all dry herbs & spices together to form a paste, then gradually add the wet ingredients, stirring until smooth. Your curry paste is now ready to use (see below for cooking tips).
For Vegetarian/Vegan Paste: Instead of fish sauce and shrimp paste, add 1 Tbsp. soy sauce plus 1/3 tsp. salt, as stated in the ingredients list. Alternatively, you could add 3 Tbsp. soy sauce, but this tends to turn the paste brownish-green instead of bright green.