Recipe Source: Bastyra, Judy and Becky Johnson. The Food and Cooking of Thailand. Anness Publishing, London, 2005 p. 158
This is another recipe that you'll need for a later recipe. I had originally intended to post them as one recipe, just as the publishers of the book did. That was before I realized that you're only using 2 tablespoons of the paste. I didn't make a lot of changes to the recipe. I did use both stems and leaves for the cilantro, and I probably used more than strictly necessary of both. For the "8 fresh green chiles" called for in the original, I used a mix of recently-harvested chiles from my garden: green cayenne chiles, serranos and jalapenos. For the vegetable oil, I used olive oil, because that's what I keep on hand.
Green Curry Paste (makes about 12 ounces; approx. $0.22/oz)
6 scallions, coarsely chopped
About 1/8 bunch fresh cilantro, chopped
4 kaffir lime leaves, shredded
8 fresh green chiles of your choice, chopped
1 lemongrass stalk, chopped
2 tablespoons minced ginger
3 tablespoons chopped fresh basil
1 tablespoon olive oil
Equipment:
- Food processor
- Combine all ingredients in your food processor.
- Process to a paste.
- It is now ready to use, or to be set aside and used at a later date.
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