Thai Curry Paste

I don’t know that this recipe qualifies as a true, authentic curry paste, but it’s my version of a simple condiment that adds loads of Thai flavor to anything, from simple soups or stir-fries to rice or noodles and Thai Shrimp cakes.  And the ingredients are available at almost any grocery these days, so no need for any special expeditions. I like to make a batch of this to keep in the fridge to add a boost to anything I stir up.  It will keep for a couple of weeks in an airtight container or can be frozen.

Thai Curry Paste

I don’t like overwhelming heat, so I use one mild jalepeno with the seeds removed.  Feel free to make this as spicy as you want, or use red chili.

1 shallot, peeled

1 stalk lemongrass, outer leaves removed

1 green chili, or to taste

2 garlic cloves

Small chunk of fresh ginger, peeled (about ½ the size of your thumb)

Small handful of fresh cilantro leaves

2 dried kaffir lime leaves (optional) or a few strips of lime zest

1 Tablespoon fish sauce

½ teaspoon sugar

1 – 2 Tablespoons safflower or canola oil

Cut the shallot, lemongrass, chili and ginger into small chunks and drop in a small food processor.  Add the rest of the ingredients excluding the oil and grind to a paste, scraping the sides often.  Drizzle in the oil until the mixture is a smooth paste and your desired consistency.

Cover and refrigerate.