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Green Curry Paste

Recipe information

  • Yield

    Makes 1 1/2 cups

Ingredients

2 cups coarsely chopped fresh cilantro (leaves and stems)
2 fresh lemongrass stalks, bottom 4 inches only, thinly sliced
1/3 cup fresh Thai or regular basil leaves
5 scallions, white and pale-green parts only, chopped
1/3 cup fresh lime juice (about 2 limes)
2 fresh green Thai chiles, chopped
1 tablespoon plus 1 teaspoon finely grated peeled fresh ginger
2 garlic cloves, chopped
2 fresh or frozen kaffir lime leaves (optional)
1 teaspoon coarse salt

Preparation

  1. Blend all the ingredients in a blender until smooth. The paste can be refrigerated, in an airtight container, up to 3 days, or frozen up to 3 weeks.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsCurryThaiSoutheast AsianAsianCilantroHerbs & SpicesLemongrassThai BasilBasilScallionOnionRoot VegetableVegetableLimeCitrusFruitGingerVeganVegetarianDairy FreeGluten FreeNut FreeRawQuickBlenderCookbooks
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