Thai Green Curry Paste Recipe
from tastingtable.com
Ingredients
- 1/2 cup (5-inch piece) peeled and chopped ginger
- 1/4 cup (21/2-inch piece) peeled and chopped galangal
- 1/4 cup (12 each) garlic cloves
- 1 tablespoon palm sugar
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 4 kaffir lime leaves
- 3 lemongrass pieces, finely sliced
- 2 green Thai chile peppers
Directions
- 1
In a food processor, add the ginger and galangal, then pulse to chop, stopping every few seconds to wipe down the edges of the bowl with a rubber spatula. Once the mixture is finely chopped, add the remaining ingredients and process until a smooth paste forms. Use immediately, or store in a sealed container in the refrigerator for up to 1 week or freeze for up to 6 months.