Thai Green Curry Paste

lemongrass shallot garlic thai curry

Sopon Kosalanan

About 1 cup

Source

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

Method

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.

DO AHEAD: Curry paste can be made 5 days ahead. Transfer to an airtight container; cover and chill, or freeze up to 2 months.