Thai Curry Paste

This is an intensely flavored spice blend that goes well in any curry dish. Toss some curry paste with steamed veggies and serve them on rice. Tightly sealed and refrigerated, this will keep for at least a week, and it may also be frozen for extended storage.

• Ready In: 10 mins
• Yields: 1/2 cup

Ingredients

• 1⁄4 cup  chopped scallion
• 1⁄4 cup  chopped fresh cilantro or 1⁄4 cup basil or 1⁄4 cup Thai basil
• 2  tablespoons  minced garlic
• 2  tablespoons  grated  fresh gingerroot
• 1  tablespoon  freshly grated lemons, rind of or 1  tablespoon lime peel or 1  tablespoon  minced tender inner stalk fresh lemongrass
• 1  tablespoon brown sugar
• 1 -2  fresh red chilies or 1 -2  green chili, minced
• 3  tablespoons fresh lemon juice or 3  tablespoons lime juice
• 1  tablespoon ground coriander
• 1  teaspoon turmeric
• 1⁄2 teaspoon salt

Directions

1. Combine all of the curry paste ingredients in a blender or food processor and puree until quite smooth.
2. Enjoy!