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Thai Green Curry Paste |  Vegetable Day

You can buy Thai Green Curry Paste in most major supermarkets and many specialty markets, but why would you? Using fresh herbs and spices, roasting the cumin and anise seeds, letting the smells waft through the house, is what makes a curry special.

Ingredients
Print
  • 6 Serrano Chiles, seeded and chopped
  • 3 garlic cloves, chopped
  • 2 tablespoon fresh ginger, chopped
  • 2 fresh lemongrass stalks, chopped
  • 3 scallions, chopped
  • ¼ cups lime juice
  • 3 tablespoon lime zest
  • ½ cup fresh cilantro (stems and leaves), chopped
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon. ground anise
  • ½ teaspoon black pepper
  • ½ teaspoon fine ground sea salt
Directions
  • be sure to remove the hard outer layers of the lemongrass and only use the lower, bulbous portion of the stalk
  • for best flavor, pan roast cumin, coriander and anise seeds and grind in mortar or pestle
  • place all ingredients in a food processor and blend to a paste
  • add more lime juice if needed for paste consistency
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