Thai Green Curry Paste

• 1 stalk lemongrass
• 2 tablespoons coriander seeds, ground
• 2 tablespoons fish sauce or 2 tablespoons soy sauce
• 1 teaspoon shrimp paste
• 1 teaspoon sugar
• 1 -2 green chili, de-seeded
• 3 garlic cloves
• 1 piece galangal or 1 piece ginger, peeled and sliced
• 3 -4 kaffir lime leaves
• 1 cup fresh coriander, include both leaves and stems
• 1 teaspoon dark soy sauce
• 13 cup coconut milk
• 1 cup Thai holy basil or 1 cup sweet basil

1. Place all ingredients in a food processor or blender.
2. Process well.
3. To use the paste immediately, first fry it in a little oil until fragrant.
4. Then add coconut milk plus your meat, seafood, or pasta and/or vegetables.
5. Also add leftover lemon grass stalk.
6. When cooked, always do a taste taste for salt and spice.
7. Add more fish
8. or soy sauce if not salty enough, or more chilies if not hot enough.
9. If
10. too spicy, add more coconut milk.
11. If too salty, add a squeeze of lime juice.
12. When serving, top your green curry recipe with another generous helping
13. of fresh basil.
14. You can store your green curry paste in an airtight container in the
15. refrigerator for use later.
16. Paste will last 2 weeks (or longer), as the
17. spices help to preserve it.

stalk lemongrass, coriander seeds, fish sauce, shrimp paste, sugar, green chili, garlic, ginger, lime, fresh coriander, soy sauce, coconut milk, basil

Taken from www.food.com/recipe/thai-green-curry-paste-377961 (may not work)