Green Curry Paste

Name: Green Curry Paste
Ingredients: 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

11 ingredients

2 steps

Ingredients

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

Directions

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.
2

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