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Bon Appétit

Green Curry Paste

5.0

(2)

Image may contain Plant Food and Relish
Marcus Nilsson

Combined with coconut milk, it’s the base for your next Thai curry.

Recipe information

  • Yield

    Makes about 1 cup

Ingredients

2

lemongrass stalks, tough outer layers removed

8

ounces serrano chiles (12–15), seeds removed

1

large shallot, chopped

4

garlic cloves, peeled

1

3-inch piece ginger, peeled, thinly sliced

1

2-inch piece turmeric, peeled, chopped, or 1 teaspoon dried turmeric

1

kaffir lime leaf, very finely chopped (optional)

1

teaspoon ground coriander

1

teaspoon ground cumin

1

teaspoon kosher salt

1

teaspoon sugar

Preparation

  1. Step 1

    Finely grate bottom third of lemongrass into a blender or food processor; discard remaining lemongrass (or save for making stock). Add chiles, shallot, garlic, ginger, turmeric, kaffir lime leaf (if using), coriander, cumin, salt, and sugar; blend or process until smooth.

    Step 2

    Do Ahead: Curry paste can be made 3 months ahead. Portion into small plastic bags or airtight containers and freeze.

Nutrition Per Serving

For 8 servings (2 Tbsp. each): Calories (kcal) 15 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 4 Dietary Fiber (g) 1 Total Sugars (g) 2 Protein (g) 1 Sodium (mg) 140
Explore Bon AppétitCurryThaiSoutheast AsianAsianLemongrassSerrano ChileChileVegetableDairy-FreeVegetarianVeganGluten-FreeKeto
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Reviews (2)

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  • I made this paste a couple days ago and have been making green curry for every meal since. So good. My hand burned from cutting all the chilis (gloves are in order for next time) but honestly worth it. I will be making this again!

    • Anonymous

    • Atlanta

    • 1/10/2020