Green Curry Paste
This is a fairly mild curry paste. If you prefer a hotter paste, use serrano chilies instead of jalapeños.
Makes: ½ cupHands-on: 15 minutesTotal: 15 minutesDifficulty: Easy
Makes: ½ cup
- 2 stalks lemongrass
- 2" piece ginger, peeled and sliced
- ½ cup chopped cilantro
- 4 small jalapeño peppers, seeded
- 1 small yellow onion, peeled and quartered
- 3 garlic cloves, peeled
- 2 tsp. grated lime zest
- 1 tsp. ground coriander
- 1 Tbsp. ground cumin
- 1 tsp. honey
- 1 Tbsp. soy sauce
- 3 Tbsp. peanut oil
- Remove the bottom 3" from the lemongrass and the dried fibrous tops. Cut into 1" pieces. Add to a food processor with the ginger, cilantro, peppers, onion, garlic, and lime zest. Pulse for several minutes until it is a smooth paste.
- Add the coriander, cumin, honey, soy sauce, and oil and pulse until it is combined.
- Place a skillet over medium heat. Add the curry paste, spreading it out evenly. Cook for 7–10 minutes, stirring frequently, until the pepper smell is overpowering.
- Once the paste is ready, remove from the skillet. Store refrigerated for 2 weeks or frozen for up to 6 months.