Basic Thai Curry Paste

Preparation info
  • Makes

    1 cup

    • Difficulty


Appears in

By James Peterson

Published 2007

  • About

Combine this paste, a simplified version of a classic green Thai curry, with a can of coconut milk to provide a sauce for chicken or shrimp. The cashews are more typical of Indian cooking but give the curry body; leave them out if you want more authenticity


  • 3 stalks lemongrass, white bulb part only, tough outer layer discarded and very thinly sliced
  • Zest of 1 lime
  • 3


Puree all the ingredients together in a food processor for 5 minutes. If you have a large mortar and pestle, grind the mixture again by hand.