Green curry paste is made in the same way as red curry paste—preliminary grinding in a food processor, final grinding with a mortar and pestle—but some of the ingredients and their proportions are different. Most important, green curry is made with fresh green chiles (usually serranos) rather than dried red ones. The proportion of chiles is also higher, so green curry is even hotter than red.
|lemongrass, outer sheath removed and discarded|
|green serrano chiles, seeded, coarsely chopped|
|shallots, coarsely chopped|
|garlic cloves, coarsely chopped|
|cilantro roots or cilantro stems, coarsely chopped|
|peeled galangal, sliced ¼-inch (5 mm) thick|
|gently packed cilantro leaves|
|shrimp paste (optional)|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.