Photo by Marcus Nilsson
Combined with coconut milk, it’s the base for your next Thai curry.
Editor’s Note
This recipe has been updated to remove an offensive word for makrut lime, as a part of our archive repair project.
Recipe information
Yield
Makes about 1 cup
Ingredients
2 lemongrass stalks, tough outer layers removed
8 ounces serrano chiles (12–15), seeds removed
1 large shallot, chopped
4 garlic cloves, peeled
1 3" piece ginger, peeled, thinly sliced
1 2" piece turmeric, peeled, chopped, or 1 teaspoon dried turmeric
1 makrut lime leaf, very finely chopped (optional)
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon sugar
Preparation
Finely grate bottom third of lemongrass into a blender or food processor; discard remaining lemongrass (or save for making stock). Add chiles, shallot, garlic, ginger, turmeric, makrut lime leaf (if using), coriander, cumin, salt, and sugar; blend or process until smooth.
Do ahead: Curry paste can be made 3 months ahead. Portion into small plastic bags or airtight containers and freeze.
Recipe notes
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