Name: Green Curry Paste
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-inch piece ginger, peeled, thinly sliced; 1 2-inch piece turmeric, peeled, chopped, or 1 teaspoon dried turmeric; 1 kaffir lime leaf, very finely chopped (optional); 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon kosher salt; 1 teaspoon sugar

Marcus Nilsson

Combined with coconut milk, it’s the base for your next Thai curry.

Recipe notes