Thai Green Curry Paste
Makes about 1/3 cup
30 minutes or fewer
A commonly used paste in Thai cookery, not only for curries but for many other dishes as well. The paste will keep in the refrigerator up to three weeks.
- 2 tsp. grated lemon zest
- 2 Tbs. chopped fresh cilantro
- 1 large clove garlic
- 1 medium shallot, roughly chopped
- 1 small hot green chile pepper, seeded and roughly chopped
- 1 tsp. ground ginger
- ½ tsp. freshly ground black pepper
- ½ tsp. salt
- ¼ tsp. grated nutmeg
- 1 Tbs. vegetable broth
- 1 tsp. canola or vegetable oil
at a glance
