Make Your Own Green Curry Paste

This is a Brian Lagerstrom recipe. He used it to make curried black cod, but I thought that this green curry paste should be in all our recipe folders. This recipe is very clean; no nasty seed oils, sugar or additives.

GREEN CURRY PASTE (220g/~1c total)

Fresh ingredients

• 30g ginger (one 2-3” knob or 1/3 c), roughly chopped
• 30g or about 1/2 - 1/3 of a stalk fresh lemongrass, roughly chopped
• 30g shallot, peeled and roughly chopped
• 30g garlic, 6-7 cloves
• 30g or 1 large jalapeno
• 30g or 1/4 of a green bell pepper (or more jalapeno, if you like a lot of spice)
• Zest of 2 limes
• 30g or 2 c cilantro

Spices

• 3g or 1.25 tsp cumin
• 3g or 1.25 tsp coriander
• 1-2g or 1/2 tsp turmeric
• 5g or 1 tsp salt
• 3g or 1.25 tsp pepper (black or white)

Add all ingredients to a food processor and process into a paste, scraping down the sides halfway through.

Tip #1: I would double or triple this recipe and freeze it in ~1 cup portions.

Tip #2: Don't let the number of ingredients alarm you. All the spices are probably already in your pantry, so just make a quick trip to the market for the fresh ingredients. No need to chop everything into tidy little bits, simply roughly chop the veggies 'cuz they're going in the food processor anyway!