Green Curry Paste
Total Time
15 minutes
Prep Time
15 minutes
Rating
5 out of 5 stars
(3)
Ingredients
1 serving
- 2-4 serrano chiles, rough chopped, de-stemmed, seeds ok (or use more- 3 is perfect, “medium spicy”-see notes)
- 1 large shallot, rough chopped
- 2 lemongrass stalks (white tender parts) – thinly sliced then finely chopped ( 1/2 cup)
- 3 tablespoons galangal, finely chopped
- 2 kaffir lime leaves (optional- you can add whole leaves directly to the curry if you prefer)
- 5 fat garlic cloves
- 2 teaspoons coriander seeds (toasted and crushed, or sub ground coriander)
- 1/2 teaspoon white pepper (optional)
- 1 cup packed fresh Thai basil leaves or cilantro ( this adds beautiful color)
- 1 teaspoon salt
- ——-
- 3 tablespoons olive or peanut oil
- 2-3 teaspoons shrimp sauce or paste (optional, but really elevates this- see recipe notes.)
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Preparation
Step 1
Chop and prep all the ingredients.
Step 2
Place all ingredients except the oil and shrimp paste in a food processor and pulse repeatedly until very finely chopped.
Step 3
Add oil and shrimp paste and blend into a paste, scraping down the sides as needed.
Step 4
Store in a jar in the fridge.
Step 5
Save recipe for the next time?
