Green Curry Paste

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Green Curry Paste

Yield: 2 cups

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Ingredients

• 2 shallots, roughly chopped
• 1 green bell pepper, seeded
• 6 serrano chili peppers, seeded
• 1 bulb garlic, peeled and smashed
• 2 oz ginger, peeled and diced
• cilantro stems (from 1 bunch of cilantro)
• 6 makrut lime leaves
• 2 stalks lemongrass, thinly sliced (bottom half only)
• 1 teaspoon cumin
• 1 teaspoon white pepper
• 2 teaspoons coriander
• 2 teaspoons salt

Instructions

1. Rough chop all the whole ingredients. Don’t spend too much time on this part. The goal is easy blending, not cosmetic appeal. For fibrous ingredients like ginger or lemongrass, cut across the grain to sever as many fibers as possible.
2. Blend into a fine paste. The best tool here is an immersion blender. The mixture is pretty dry, so a regular standing blender will have trouble (if you do use a standing blender, add a little water, or better yet, coconut milk, to facilitate blending). A food processor is too coarse. The traditional method is a mortar and pestle, but we only recommend this method if you have a large, heavy granite one (not the fun-sized marble one for small amounts of dry spices).
3. Store in the refrigerator in an airtight container for 1 week. Better yet, make 1 batch of curry. Keep track of how much you use (depending on how intense/spicy you like it). Then portion out the remaining paste and freeze them.