Traditionally, Thai curry paste is made with a mortar and pestle, but this version cuts the hard work by using a food processor to whip up the paste. This green “curry” paste has no nightshades but is full of punchy flavors that are light and refreshing yet robust enough to stand up to the richness of coconut milk when used as a curry, soup or marinade base.
- Yield: 1 cup (240 ml)
- ½ packed cup (20 g) Thai basil
- ⅓ packed cup (15 g) cilantro leaves and stems
- 1 oz (30 g) lemongrass, sliced finely
- 2 tbsp (30 ml) lime juice
- 2 cloves garlic
- 3 tbsp (15 g) grated ginger
- 2 tbsp (12 g) dried shrimp
- 2 tbsp (30 ml) water
- 2 tbsp (15 ml) honey
- 1 shallot, chopped
- 1 tsp (5 ml) gluten-free fish sauce
- 1 tsp (5 g) coarse sea salt
- 1 tsp (2 g) ground ginger
- Add all ingredients to a food processor or blender and process, scraping down the sides several times, until you have an almost completely smooth paste. The paste will be spreadable and easy to spoon, but not quite as smooth as commercially produced pastes. Use immediately or store in the fridge for up to a week. Can be stored in the freezer for 6 months.
- This as the base for marinades or curries. Add to stir-fries or rub on meats before grilling or roasting.