Green Curry Paste — 1

10 green serrano chilies

3 shallots, coarsely chopped

5 cloves garlic

1 (1½-inch) piece gingerroot, peeled and chopped

1 stalk lemongrass, tough outer leaves removed, inner tender portion chopped

2 teaspoons grated lime zest

½ teaspoon shrimp paste

2 teaspoons ground coriander

2 teaspoons ground nutmeg

1 teaspoon ground cumin

1 teaspoon black pepper

½ teaspoon ground cloves

1 teaspoon salt

½ cup chopped cilantro

¼ cup vegetable oil

Place the first 6 ingredients in a food processor and process mixed. Add the remaining ingredients, except the vegetable process until smooth. Slowly add the oil until a thick paste May be refrigerated up to 4 weeks.

Curry Paste

Curry pastes are the foundation of most Thai preparations and are essentially concentrated flavoring agents meant to add complexity and depth. They are usually relatively moist concoctions of chili peppers, lime, and various herbs. Typically, curry pastes are mixed with either broth or coconut milk to create a sauce or cooking liquid.

Thai curries are famous throughout the world. But the Western term curry powder isn't indicative of a spice at all. Instead, it's a varying mixture of ingredients such as cumin, turmeric, garlic, paprika, ginger, clove, coriander, etc. If you find a store-bought variety that you like, stick with it. Each brand can taste completely different.