Green Curry Paste

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Green Curry Paste

 

 

2 eschalots (shallots), peeled, quartered

2 lemongrass stalks, trimmed, chopped

3 garlic cloves, peeled, quartered

2 cm (3/4 " ) piece fresh ginger, peeled, chopped

6 long green chillies, chopped

1 bunch fresh coriander (cilantro) (including roots), washed, chopped

1/4 cup vegetable oil

 

 

1. Place eschalots, lemongrass, garlic, ginger, chilli and coriander

in a processor. Process until finely chopped.

 

2. With motor running, gradually add oil in a slow, steady stream

until a smooth paste forms.

 

3. Refrigerate in an airtight container for up to 1 week.

 

 

Makes 1 cup.