Green Curry Paste

Photo: flickr user FotoosVanRobin

Ingredients

6 Green chili peppers

2 Lemon grass, fresh -or-

2 teaspoons Lemon grass, dried

5 Cloves garlic, chopped

3 mediums Shallots, chopped

1 teaspoon Lemon zest

1 teaspoon Galanga

Preparation

Slice the chili peppers in half lengthwise. Discard the seeds & chop the chili peppers. Put all the ingredients in a mortar or a food processor & blend to a thick green paste, adding water if necessary. Store in a tightly sealed container in the refrigerator.

NOTE: If using dried galangal soak for 15 minutes in cold water.

Makes 1/2 cup. Pojanee Vatanapan's "Thai Cookbook"