Thai Green Curry Paste

Ingredients

• 1 stalk lemongrass
• 2 tablespoons coriander seeds, ground
• 2 tablespoons fish sauce or soy sauce
• 1 teaspoon shrimp paste
• 1 teaspoon sugar
• 1-2 green chilies, de-seeded
• 3 garlic cloves
• 1 piece galangal or ginger, peeled and sliced
• 3-4 kaffir lime leaves
• 1 cup fresh coriander, include both leaves and stems
• 1 teaspoon dark soy sauce
• 1/3 cup coconut milk
• 1 cup Thai holy basil or sweet basil

Directions

1. 1

   Place all ingredients in a food processor or blender. Process well.

2. 2

   To use the paste immediately, first fry it in a little oil until fragrant. Then add coconut milk plus your meat, seafood, or pasta and/or vegetables. Also add leftover lemon grass stalk.

3. 3

   When cooked, always do a taste taste for salt and spice. Add more fish

4. 4

   or soy sauce if not salty enough, or more chilies if not hot enough. If

5. 5

   too spicy, add more coconut milk. If too salty, add a squeeze of lime juice.

6. 6

   When serving, top your green curry recipe with another generous helping

7. 7

   of fresh basil.

8. 8

   You can store your green curry paste in an airtight container in the

9. 9

   refrigerator for use later. Paste will last 2 weeks (or longer), as the

10. 10

    spices help to preserve it.