Green Curry Paste

Ingredients

• 1/2 teaspoon ground cumin
• 2 teaspoons ground coriander
• 4 to 6 small serrano or other green chiles, seeded if desired
• 1 (8-inch) stalk fresh lemongrass, outer skin removed and finely chopped
• 1/4 cup coarsely chopped red onion or shallot
• 4 to 5 cloves garlic
• 1 (1 1/2-inch) knob fresh galangal or ginger
• 1/2 cup tightly packed fresh cilantro with tender stems
• 1/4 cup tightly packed fresh basil leaves
• dash black pepper
• 2 teaspoons soy sauce or coconut aminos
• 1 tablespoon fresh lime juice
• zest of 1 lime or 2 kaffir lime leaves
• 1 teaspoon raw sugar
• 2 to 3 tablespoons coconut milk

Directions

In a small blender or spice grinder, process the cumin, coriander, chiles, lemongrass, onion, garlic, galangal, cilantro, basil, pepper, soy sauce, lime juice, lime zest, sugar, and milk until well combined. Refrigerate the paste for up to 4 days or freeze it in 3 (4-tablespoon) portions for up to 1 month.

Attribution

Vegan Richa's Everyday Kitchen by Richa Hingle