Green Curry Paste

• 2 lemongrass stalks, tough outer layers removed
• 8 ounces serrano chiles (12-15), seeds removed
• 1 large shallot, chopped
• 4 garlic cloves, peeled
• 1 (3-inch) piece ginger, peeled, thinly sliced
• 1 (2-inch) piece turmeric, peeled, chopped, or 1 teaspoon dried turmeric
• 1 kaffir lime leaf, very finely chopped (optional)
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1 teaspoon sugar

1. Finely grate bottom third of lemongrass into a blender or food processor; discard remaining lemongrass (or save for making stock). Add chiles, shallot, garlic, ginger, turmeric, kaffir lime leaf (if using), coriander, cumin, salt, and sugar; blend or process until smooth.
2. Curry paste can be made 3 months ahead. Portion into small plastic bags or airtight containers and freeze.

lemongrass stalks, serrano chiles, shallot, garlic, ginger, turmeric, lime leaf, ground coriander, ground cumin, kosher salt, sugar

Taken from www.epicurious.com/recipes/food/views/green-thai-curry-paste (may not work)