4small green Thai chiliessubstitute Serrano, or jalapeno
1shallotdiced, or 1/4 small purple onion
4clovesgarlicminced
1inchpiece galangal or gingerminced
1tbspstalk lemongrasswhite part sliced, or 3prepared lemongrass
1/2tsp. ground coriander
1/2tsp. ground cumin
1tsp. Shrimp paste
1/2tsp. Ground white or black pepper
3tbspfish sauce
2tsp. Brown sugar
juice of one limeAdd the lime zest too, if you like!
Coconut milk
Instructions
Add all ingredients to a blender, a high speed blender such as a Nutribullet works great! Add 3-4 tbsp coconut milk to help ingredients blend together. Add more coconut milk as needed to make a smooth paste. Use right away or store it in the fridge in a glass container for 2-3 days.
Use this paste to make Green Curry Chicken, or use tofu as your protein for a vegetarian version. I like cutting it into triangles, it makes it seem more fancy!
Notes
Note: You don’t have to be too crazy with your knife skills as this will all be blended together. Coarse chop helps to ensure a more homogenous mixture.
Keyword garlic, herbs, Spice Blend, Spicy, Thai green curry, vegetarian