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Thai Green Curry Paste

You can bottle up any leftovers and keep it in the refrigerator for up to one week or freeze.
Print Recipe
Course Flavor Balms & Pestos

Ingredients
  

  • 1 stalk lemongrass, minced Can sub 3 tbsp prepared frozen or bottled lemongrass
  • 1 sliced green chile pepper, Thai green or jalapeno or more to taste
  • 1 sliced shallot
  • 4 cloves garlic
  • 1 thinly sliced ginger 1 inch
  • 0.5 cup chopped fresh cilantro leaves and stems
  • 0.5 cup fresh basil leaves
  • 0.5 teaspoon cumin ground
  • 0.5 teaspoon white pepper ground
  • 0.5 teaspoon coriander ground
  • 3 tablespoons fish sauce vegetarians can substitute with tamari
  • 1 teaspoon shrimp paste vegetarians substitute with 1/2 teaspoon of salt
  • 2 tablespoons lime juice or more to cut salt
  • 1 teaspoon brown sugar use stevia to taste for low carb version
  • 3 tablespoons coconut milk or enough to blend ingredients together

Instructions
 

  • Place all ingredients in a food processor or blender and process well. Taste it for salt and spice. If too salty, add a squeeze of fresh lime or lemon juice. Add more chili peppers for heat.  (Recipe #830)