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