GREEN CURRY PASTE

Thai recipes call for this, and standardized commercial versions are available. If making your own, note that a correct recipe would include coriander root, which is hard to find away from specialty markets.
But strictly speaking, one can do without.
If fresh galangal (lengkuas) is available, use that instead of most of the ginger.


CURRY PASTE

6 cloves of garlic.
2 shallots.
One large thumblength ginger.
2 lemongrass stalks, trimmed and rinsed.
9 green Serrano chillies or 6 green Thai chilies.
One Tsp ground cumin.
One Tsp ground coriander.
One Tsp fresh lemon zest (in lieu of makrut or djeruk perut).
1/4 tsp white pepper.
1/4 tsp turmeric.
One cup of fresh coriander.
2 Tbs fish sauce.
A pinch of sugar.


Mince what can be minced before dumping everything into the blender. Osterize, adding a dribble of water if and as necessary.

This makes enough for one or two dishes. If making a larger quantity, wrap it in plastic and freeze it.