Marcus Nilsson
Combined with coconut milk, it’s the base for your next Thai curry.
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-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
Need to make a substitution?
Preparation
Step 1
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, kaffir lime leaf (if using), coriander, cumin, salt, and sugar; blend or process until smooth.
Step 2
Do Ahead: Curry paste can be made 3 months ahead. Portion into small plastic bags or airtight containers and freeze.
Nutrition Per Serving
For 8 servings (2 Tbsp. each): Calories (kcal) 15 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 4 Dietary Fiber (g) 1 Total Sugars (g) 2 Protein (g) 1 Sodium (mg) 140