Worth a trip

Green Curry Paste

Name: Green Curry Paste
Cuisine: thai
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

A small grocery run gets this on the table.

Ingredients

Steps

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directions

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.
2.
Curry paste can be made 3 months ahead. Portion into small plastic bags or airtight containers and freeze.

Recipes sourced from Epicurious.com.

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