Green Curry Paste
Use this Thai paste as a marinade, in stir-fries or curries, as a soup base or in these Lemongrass Chicken Wings.
Ingredients
2 teaspoons coriander seeds
2/3 cup packed fresh cilantro leaves
1/3 cup packed fresh basil leaves
2 large shallots, peeled and quartered
8 garlic cloves
2 lemongrass stalks, trimmed to 8 inches and thinly sliced
One 4-inch piece fresh ginger, peeled and coarsely chopped
4 Thai chiles or small serrano chiles, coarsely chopped
2 kaffir lime leaves, coarsely chopped
2 tablespoons fish sauce
1/4 cup canola oil
Directions
PREP TIME
MINS
COOKING TIME
MINS
Serves
Make-Ahead:
The paste will keep for up to 5 days, stored in an airtight container in the refrigerator.
Heat a small heavy sauté pan over medium heat. Add the coriander seeds and stir for about 3 minutes, or until toasted. Transfer the coriander seeds to a plate to cool.
In a small food processor, combine the coriander seeds, cilantro, basil, shallots, garlic, lemongrass, ginger, chiles, and lime leaves and process, stopping occasionally to scrape down the sides of the bowl, until very finely chopped. Add the fish sauce and oil and process, stopping occasionally to scrape down the sides of the processor, until a coarse paste forms.
