Homemade Thai Green Curry Paste
Thai green curry paste uses fresh, green chilies to create a paste that is spicy and floral with a well-balanced sweetness and acidity. Yield: 6 tablespoon of curry paste
Servings: 6 people
Ingredients
- 3 Serrano chilies, seeds and veins removed
- 3 garlic cloves, peeled and chopped
- 2 tablespoon fresh basil, chopped (Thai basil, if you can find it)
- 1 shallot, sliced (roughly ⅓ c)
- 1 stalk lemongrass, sliced (roughly 2 Tbsp)
- 1 inch ginger, peeled and sliced
- 1 lime, zested
- 1 teaspoon fresh lime juice
- ¾ teaspoon salt
- ½ teaspoon brown sugar
- 1 teaspoon vegetable oil (more as needed to create a paste)
Instructions
- Combine the chilies, garlic, basil, shallots, lemon grass, and ginger in the bowl of your food processor. Pulse to finely chop.
- Add the lime zest, 1 teaspoon lime juice, salt, and sugar. Pulse the mixture until a paste starts to form.
- Add the oil, 1 teaspoon at a time, as needed to help the mixture come to the consistency of a thick paste.
- Use the fresh green curry paste immediately or store it in an air tight container in your refrigerator for up to a week.