Green Curry Paste

May 29, 2009

The uses are manifold—a stir fry seasoning, as a soup base, with coconut milk to create a sumptuous curry, or add some to a marinade for grilled meat.


1 bunch of chives, coarsely chopped
1 medium yellow onion, peeled, coarsely chopped
3 green chili peppers, halved lengthwise, seeds removed, coarsely chopped
2 cloves fresh plump garlic, peeled, coarsely chopped
2 T ginger, peeled and grated
2 T fresh lemon grass stalk, coarsely chopped
2 bunches fresh cilantro, coarsely chopped
1 bunch basil leaves, coarsely chopped
1 T cumin seeds, roasted and ground
1/2 T coriander seeds, roasted and ground
Juice and zest of 1 lime
6 T canola or peanut oil
Sea salt and freshly ground pepper

Place all ingredients in a food processor. Blend for a few minutes in bursts until well processed. Season to taste.

Use right away, or store in the refrigerator tightly sealed for up to 2 weeks.

One Response to “Green Curry Paste”

  1. lailablogs Says:

    I looked alot for this recipe .. so glad you posted it … sounds delicious .. Laila ..

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