Photo by 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" piece ginger, peeled, thinly sliced
1
2" piece turmeric, peeled, chopped, or 1 teaspoon dried turmeric
1
makrut 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
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, makrut lime leaf (if using), coriander, cumin, salt, and sugar; blend or process until smooth.
Do ahead: Curry paste can be made 3 months ahead. Portion into small plastic bags or airtight containers and freeze.