Name: Easy Green Curry Paste
Prep time: 3 min
Cook time: 7 min
Total time: 10 min
Yield: 24 servings
Ingredients: 0.5 tsp whole coriander seed (or powder); 1 tsp whole cumin seed (or powder); 0.5 tsp whole black peppercorns (or ground pepper); 3 null green chilies (small, serrano, stems and most seeds removed); 1 null green bell pepper (medium, stems and seeds removed, chopped); 5 cloves garlic (peeled); 2 stalk lemongrass (tips trimmed, halved, chopped); 1 heaping tbsp fresh ginger or galangal (fresh sliced ginger or galangal, or 1 tsp ground ginger); 6 stalk green onions (sliced, or sub 0.5 cup diced shallot); 1 tbsp fresh turmeric (fresh, or sub 1 tsp ground turmeric); 0.5 tsp sea salt (plus more to taste); 3 tbsp lemon juice; 1 null lime (medium, zested and juiced (yields ~2 tbsp or 30 ml)); 2.5 tbsp avocado oil (or grape seed oil or sub water if oil-free); 1 tbsp maple syrup (or coconut sugar, to balance heat)

Instructions

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1

If using whole coriander seed (0.5 tsp), whole cumin seed (1 tsp), and whole black peppercorns (0.5 tsp), add to a small skillet and toast over medium-low heat for 4 minutes, shaking / stirring occasionally, or until fragrant and slightly deeper in color. Be careful not to burn! If using powder, skip this step.
2

Once seeds are toasted, add to a mortar and pestle and loosely crush. If you don't have a mortar and pestle, slightly cool the seeds, add them to a sandwich bag, and crush with a rolling pin or a heavy pan. Set aside.
3

To a food processor (or blender with a narrow base), add chilies (3 green), bell pepper (1 green), garlic (5 cloves), lemongrass (2 stalks), tbsp fresh ginger or galangal (1 heaping), green onions (6 stalks), whole coriander seed (0.5 tsp), whole cumin seed (1 tsp), whole black peppercorns (0.5 tsp), fresh turmeric (1 tbsp), sea salt (0.5 tsp), lemon juice (3 tbsp), lime (1), avocado oil (2.5 tbsp), and maple syrup (1 tbsp). Blend / mix until a paste forms, scraping sides down as needed. The lemongrass can be difficult to grind at first, but give it time! It's fine.
4

Taste and adjust flavor as needed, adding more lime zest or juice for acidity, salt for saltiness, chilies for heat, maple syrup for sweetness, oil (or water) for creaminess, garlic for zing, ginger for brightness, or turmeric for more intense curry flavor.
5

Store curry paste in a jar in the refrigerator up to 10 days or more. For longer storage, transfer paste to an an ice cube tray, freeze, then store in a freezer-safe bag up to 1 month.
6

This curry paste is ideal for soups, sauces, curries, ramen, salad dressings, and more!