Thai Green Curry Paste

dicentra's Note:

From my food preservation yahoo group. Thai green curry paste is surprisingly easy to make! Added to chicken or other meats, as well as seafood, noodles, vegetables, tofu, or wheat gluten, this paste will create sumptuous curries. Easily make a sumptuous curry chicken using this recipe, plus a wide range of other Thai dishes that are certain to please. Use right away, or store in the refrigerator for up to 2 weeks and use it as you need it. Much better tasting than store bought curry pastes - and much healthier too!

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 1 stalk lemongrass
• 2 tablespoons coriander seeds , ground
• 2 tablespoons fish sauce or 2 tablespoons soy sauce
• 1 teaspoon shrimp paste
• 1 teaspoon sugar
• 1 -2 green chilies , de-seeded
• 3 garlic cloves
• 1 piece galangal or 1 piece ginger , peeled and sliced
• 3 -4 kaffir lime leaves
• 1 cup fresh coriander , include both leaves and stems
• 1 teaspoon dark soy sauce
• 1⁄3; cup coconut milk
• 1 cup Thai holy basil or 1 cup sweet basil

Directions:

1. Place all ingredients in a food processor or blender. Process well.
2. To use the paste immediately, first fry it in a little oil until fragrant. Then add coconut milk plus your meat, seafood, or pasta and/or vegetables. Also add leftover lemon grass stalk.
3. When cooked, always do a taste taste for salt and spice. Add more fish
4. or soy sauce if not salty enough, or more chilies if not hot enough. If
5. too spicy, add more coconut milk. If too salty, add a squeeze of lime juice.
6. When serving, top your green curry recipe with another generous helping
7. of fresh basil.
8. You can store your green curry paste in an airtight container in the
9. refrigerator for use later. Paste will last 2 weeks (or longer), as the
10. spices help to preserve it.