Green Curry Paste

Name: Green Curry Paste
Yield: Makes 1-¼ cups
Ingredients: ¼ cup peanut oil; 12 green jalapeño chilies or 8 Thai chilies, seeded and chopped; 12 green jalapeño chilies or 8 Thai chilies, seeded and chopped; 2 shallots, peeled and chopped; 1 lemongrass stalk, bottom half only, finely sliced, then chopped; 4 garlic cloves, peeled; 1 teaspoon salt; 1 teaspoon shrimp paste (optional); 2 kaffir lime leaves, finely chopped, or a 1-inch strip of lime zest, finely chopped; 2 kaffir lime leaves, finely chopped, or a 1-inch strip of lime zest, finely chopped; ¼ cup tightly packed cilantro leaves; a ½-inch slice of ginger, peeled and grated; ½ teaspoon ground cloves; 1 teaspoon freshly grated nutmeg; 1 teaspoon ground cumin; 3 teaspoons freshly ground black pepper; 2 teaspoons ground coriander

Preparation info

Makes
1-¼ cups

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

Ingredients

2 teaspoons ground coriander
1 teaspoon ground cumin
3 teaspo

Condiment
Gluten-free
Spicy

Method

Combine the spices and the rest of the ingredients in a food processor or mortar and pestle and work the mixture to a paste (for about 5 minutes in a food processor, an hour in a mortar and pestle). Store the green curry in a jar in the refrigerator. It will keep for at least a month.