3 stalks of fresh lemongrass, tender inner bulb only, chopped
1/3 cup loosely packed cilantro
1 medium shallot, chopped
6 garlic cloves
4 green Thai chiles, stemmed and chopped
One 1 1/2-inch piece of galangal, peeled and chopped
2 teaspoons grated lime zest
1 teaspoon Thai shrimp paste
How to Make It
In a small skillet, toast the coriander seeds, cumin seeds and peppercorns over moderately high heat until fragrant and beginning to pop, about 1 minute. Transfer to a spice grinder and let cool completely. Grind to a powder.
In a food processor, combine the spice powder with all of the remaining ingredients except the salt and process to a paste. Season with salt.
The fresh curry paste can be refrigerated for up to 3 days.
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