Green Curry Paste

Published February 1, 2005.

Makes about 2 cups (for 4 curries)

It is most often used in poultry, seafood, and vegetable curries. Small green Thai chiles, also called bird chiles, are less than an inch long and provide the most authentic heat and herbal flavor. This recipe is designed to be prepared in a food processor. See the illustrations below for tips on handling lemon grass. A glass container is the best option for storing curry paste.


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