Thai Green Curry Paste
Thai

Thai Green Curry Paste

Aromatic lemongrass and galangal meld with fiery jalapeños and fragrant herbs in this vibrant emerald paste that forms the soul of authentic Thai curry. I make big batches and freeze portions in ice cube trays — having this liquid gold on hand transforms any weeknight dinner into someth...

By Chef Laura Bonicelli

Prep Time

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Cook Time

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Total Time

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Servings

4 servings

Ingredients

  • 1 stalk lemongrass -- use the bottom four inches (roughly chopped)
  • 3 jalapeno chiles -- stemmed (seeded, and chopped)
  • 1/4 cupchopped green onions
  • 5 clovesgarlic -- chopped
  • 1 1/2- inchpiece of galangal or gingerroot -- peeled and sliced
  • 1/2 cuppacked fresh cilantro leaves
  • 1/2 cuppacked fresh basil leaves
  • 3/4 teaspoonground cumin
  • 1/4 teaspoonfreshly ground black pepper
  • 1/2 teaspoonground coriander
  • 3 tablespoonsfish sauce
  • 1 teaspoonshrimp paste
  • 2 tablespoonsfresh lime juice
  • 1 teaspoonpalm sugar or brown sugar
  • 3 tablespoonscoconut milk

Nutrition Facts

Per Serving (serves 4 servings)

Calories57
Total Fat3g
Saturated Fat2g
Cholesterol14mg
Sodium1110mg
Total Carbohydrates7g
Dietary Fiber1g
Sugars2g
Protein3g

* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.

Instructions

  1. 1

    Place all ingredients in a food processor fitted with a metal blade and process until smooth.

  2. 2

    Taste the paste, adding more peppers, lime juice, if necessary.