Basic Thai Curry Paste

Name: Basic Thai Curry Paste
Yield: Makes 1 cup
Cuisine: Thailand
Ingredients: 6 serrano or 12 jalapeño chiles, stemmed, seeded, and minced; ½ cup cashew nuts, roasted; 3 stalks lemongrass, white bulb part only, tough outer layer discarded and very thinly sliced; Zest of 1 lime; 3 shallots, peeled and minced; 3 cloves garlic, peeled and minced; Leaves from 1 bunch cilantro

Preparation info

Makes
1 cup

Difficulty
Easy

Appears in

Cooking

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

Ingredients

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

Asia
Thailand
Sauce
Spicy
Vegan
Gluten-free
South East Asia

Method

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.