Green Curry Paste

Name: Green Curry Paste
Yield: Makes about 2 cups (for 4 curries)
Cuisine: Thai, Asian
Ingredients: 30 , green chiles (Thai), or 15 green serranos, stemmed, seeded, and chopped coarse (about 3/4 cup); 4 , large jalapeño chiles (green) or 6 medium jalapeño chiles, stemmed, seeded, and chopped coarse (about 3/4 cup); 3–4 stalks, lemongrass, outer sheath removed, bottom 3 inches trimmed and minced (about 1/2 cup); 2 , medium shallots, chopped coarse (about 6 tablespoons); 20 medium cloves, garlic, minced or pressed through a garlic press (about 1/3 cup); 1/4 cup, minced cilantro stems; 3 tablespoons, minced fresh ginger; 2 tablespoons, ground coriander; 2 tablespoons, peanut oil (or canola); 4 teaspoons, grated lime zest from 4 limes; 2 teaspoons, ground cumin; 1 teaspoon, table salt; 1/2 teaspoon, ground white pepper; 1/2 teaspoon, anchovy paste, or shrimp paste, (optional)

7 comments

Appears in America's Test Kitchen TV

SERVESMakes about 2 cups (for 4 curries)

WHY THIS RECIPE WORKS

For our nam prik kaeng khiao wan, green curry paste, we favored Thai green chiles (although serrano or jalapeño chiles make great substitutes). Shallots, lemongrass, cilantro stems, garlic, ginger, coriander, and cumin rounded out the flavo...

This is a members' feature.