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Thai Green Curry Paste

Name: Thai Green Curry Paste
Cuisine: thai
Ingredients: 12 small green Thai chiles, stems removed; 2 lemongrass stalks, bottom third only, tough outer layers removed, smashed with the back of a knife, thinly sliced; 2 shallots, coarsely chopped; 8 small or 6 large garlic cloves; 1 (4") piece galangal, peeled, thinly sliced; Zest of 1 makrut (Thai) lime (optional); 1 cup Thai basil leaves; 1 Tbsp. chopped fingerroot (kra chai) in brine (optional); 2½ tsp. shrimp paste

A small grocery run gets this on the table.

Ingredients

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directions

1.
Blend chiles, lemongrass, shallots, garlic, galangal, makrut lime zest, basil, fingerroot (if using), shrimp paste, and ½ cup water in a blender on high speed, scraping down sides and adding more water if needed, until paste is the consistency of a thick salsa.
2.
DO AHEAD: Curry paste can be made 5 days ahead. Transfer to an airtight container; cover and chill, or freeze up to 2 months.

Recipes sourced from Epicurious.com.

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