Name: Green Curry Paste
Total time: PLACEHOLDER
Cuisine: ThaiAsian
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)

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 flavors of the paste. And to approximate the flavor of makrut lime leaves, we added grated lime zest.

Before You Begin

This paste is most often used in poultry, seafood, and vegetable curries. Small green Thai chiles are less than an inch long and provide the best combination of heat and herbal flavor. This recipe is designed to be prepared in a food processor. See the illustrations below for tips on handling lemongrass. A glass container is the best option for storing curry paste.

Instructions

Place all ingredients in a food processor and pulse 10 times, each pulse lasting 4 to 5 seconds; stop and use a spatula to push down the ingredients every few pulses. Once the ingredients begin to form a paste, process until smooth, stopping occasionally to push down the ingredients, about 3 minutes. Store in a covered glass container or bowl in the refrigerator for up to 1 month or in the freezer for several months. (If freezing, divide the curry paste into 1/2-cup amounts, so that one portion will make one recipe, and freeze individually.)