Fresh Green Curry Paste

By á-32

Ingredients

• 2-3 2-3 3 1/2 jalapeno chiles, stems removed (about 3 1/2 ounces)
• 2 2 3oz 1/2 peeled and coarsely chopped (about 3oz or 1/2 cup)
• 4 4 4 cloves garlic
• 1 1 4 2 (1-ounce) piece fresh ginger, peeled and cut into 4 pieces ( about 2 tbsp)
• 1 1 1 cup packed fresh cilantro leaves and stems
• 1 1 1 tablespoon Asian fish sauce
• 1 1 2 tablespoon grated fresh lime zest (from 2 large limes)
• 1 1/2 1 1/2 1/2 teaspoons ground coriander
• 1/2 1/2 1/2 teaspoon ground cumin
• 1/4 1/4 1/4 teaspoon salt

Details

Servings 1

Preparation

Step 1

Put the jalapenos, shallots, garlic, and ginger in the bowl of a food processor. Pulse to combine, about 10 times. Remove the lid and scrape down the sides of the bowl with a spatula.
Add the cilantro, fish sauce, lime zest, coriander, cumin, and salt. Process until the ingredients are chopped and well combined, stopping to scrape the sides of the bowl at least once, about 30 seconds. The curry paste will keep, covered, in the refrigerator for two days or freeze it for up to a month.