The Green Curry Paste

(Base for Thai Green Curry)

Makes about 1 cup of paste

10-12 small green chillies

4 medium garlic cloves, smashed and peeled

1 lemon grass stalk, finely chopped or 1/4 tsp lemon zest, grated

1 tsp lime zest, grated

2 kaffir lime leaves, torn

2 shallots, chopped

1 cup cilantro leaves and stalks, roughly chopped

1 inch piece of galangal or ginger, peeled and chopped

1 tsp coriander powder or 2 tsp coriander seeds

1 tsp freshly ground black pepper

1 tsp salt

2 tbsp peanut oil (or any other cooking oil is also fine)

water, as required to add moisture while making the paste

Combine all the ingredients in a food processor and grind to a thick paste. Add water, as necessary.

Transfer the paste to an airtight container and store in the refrigerator till you are ready to use. It can be refrigerated for 3-4 weeks.

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