Amanda Cohen, chef of Dirt Candy in NYC, shares her recipe for green curry paste, the base for Thai green curries. Laced with galangal, kaffir lime leaves and chiles, this paste introduces the flavors of Thailand in the best ways possible. Cohen uses it in everything from curry sauce to salad dressing to an infused finishing oil.
Palm sugar is a traditional ingredient in many curry pastes, but if you have difficulty sourcing it, Cohen recommends substituting ½ tablespoon of light brown sugar instead. This paste can also be made in advance and stores beautifully. Freeze it in an ice cube tray and pull out small quantities as you need them.
To learn more, read "Curry Up.”
Thai Green Curry PasteRecipe adapted from Amanda Cohen, Dirt Candy, New York, NY
Yield: 1 cup
Prep Time: 10 minutes
Cook Time: N/A
Total Time: 10 minutes
½ cup (5-inch piece) peeled and chopped ginger
¼ cup (2½-inch piece) peeled and chopped galangal
¼ cup (12 each) garlic cloves
1 tablespoon palm sugar
1 teaspoon ground cumin
1 teaspoon ground coriander
3 lemongrass pieces, finely sliced
2 green Thai chile peppers
In a food processor, add the ginger and galangal, then pulse to chop, stopping every few seconds to wipe down the edges of the bowl with a rubber spatula. Once the mixture is finely chopped, add the remaining ingredients and process until a smooth paste forms. Use immediately, or store in a sealed container in the refrigerator for up to 1 week or freeze for up to 6 months.
Ponzu Sauce with Daikon →
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