GREEN CURRY PASTE
About 1 ¼ cups
A fragrant, spicy paste for use in Thai curries, and also an excellent seasoning paste for meats and seafood. Because making curry paste requires some scouting for ingredients, we like to make extra and freeze it in cubes as described in About Pastes. When you’re ready to make curry, start with one frozen cube (about 2 tablespoons) for a moderately spicy, deeply flavorful curry that will generously serve 2 people. If you like very spicy curries, you may work up to 2 cubes. To get the best flavor from curry paste, fry it in a couple tablespoons of the fat that collects at the top of coconut milk cans (or use oil) before adding the other ingredients.
Combine in a small, dry skillet over medium heat and toast, shaking the pan often to prevent burning, 2 to 3 minutes:
- 1 tablespoon coriander seeds
- 1 ½ teaspoons cumin seeds
- 1 ½ teaspoons white peppercorns
Transfer to a plate and let cool to room temperature. Transfer the spices to a blender or food processor along with:
- ½ cup tightly packed fresh cilantro leaves and stems or 3 ounces coriander root
- 4 ounces green Thai chiles or serrano peppers, seeded, if desired, and chopped
- 3 shallots, coarsely chopped
- Cloves from 1 head garlic, coarsely chopped
- 2 tablespoons chopped peeled galangal or ginger
- 1 ½ tablespoons chopped peeled fresh turmeric
- 1 stalk lemongrass, tender bottom portion only, chopped
- 2 makrut lime leaves or the finely grated zest of 2 limes
- (1 ½ teaspoons shrimp paste)
- ¾ teaspoon salt
Blend or process until homogenous and fairly smooth. The paste will be very thick. As you blend, the shallots and chiles will release some liquid, but use the blender’s tamper to help the ingredients blend evenly. If using a food processor, scrape down the sides of the bowl regularly to ensure a smooth paste.