Yields 1 cup

Curry pastes are the basis for many Thai recipes. Adding a tablespoon or so to a cup of coconut milk forms a poaching liquid for anything you want to cook — vegetables, meats, fish, or noodles.

Green Curry Paste — 2

3 tablespoons coriander seeds, toasted

2 teaspoons cumin seeds, toasted

2–4 green jalapeño chilies, seeded and chopped

2 green bell peppers, seeded and chopped

1 medium onion, chopped

3 cloves garlic, chopped

1 teaspoon shrimp paste

4 tablespoons chopped cilantro

2 teaspoons chopped lemongrass

1 (1-inch) piece ginger, peeled and chopped

4 tablespoons Tamarind Concentrate (see recipe on page 18)

3 teaspoons water

2 tablespoons vegetable oil

1 teaspoon salt

  1. Place all the ingredients in a food processor and blend until smooth. Transfer to a small saucepan and bring to a simmer over medium-low heat. Reduce heat to low and cook, stirring frequently, for 5 minutes.
  2. Stir in 1 cup of water and bring the mixture to a boil. Reduce heat, cover, and simmer for 30 minutes.

illustration Storing Pastes

Making homemade curry pastes can be a bit time-consuming. Luckily, they store very well. They can be refrigerated in an airtight container for a month or frozen for up to a year. To freeze, place the paste in an ice cube tray. After they are frozen, remove the cubes from the tray and store them in freezer bags.