Thai Green Curry Cubes

By garciamoss

Ingredients

• 1 bunch fresh cilantro, trimmed and chopped coarse
• 1 cup fresh Thai basil leaves, roughly chopped
• 10 scallions, white parts only, chopped
• 10 garlic cloves, peeled and smashed
• 4 lemongrass stalks, trimmed to bottom 6 inches and sliced thin
• 3 tablespoons grated fresh ginger
• 8 green Thai chiles, stemmed, halved, and seeds reserved
• 1/4 cup lime juice (2 limes)
• 1/4 cup fish sauce
• 2 tablespoons coconut milk
• 1 teaspoon ground cumin
• 1 teaspoon ground cardamom

Details

Adapted from americastestkitchenfeed.com

Preparation

Step 1

1. Process all ingredients together in blender to fine paste, about 1 minute, scraping down sides of blender jar as needed. Curry paste can be used immediately or frozen for later use.

2. To freeze curry paste, portion mixture evenly in ice cube tray and freeze until curry paste is completely frozen, 6 to 8 hours. Remove frozen cubes from tray and transfer to zipper-lock freezer bag. Curry paste can be frozen for up to 1 month.