Active Time

　　20 minutes

　　Total Time

　　20 minutes

　　Homemade green curry paste has more vivid flavor and aromatic intensity than store-bought, not to mention the freedom to control the spice level. Sopon Kosalanan of restaurant Khao King in, Queens says, “If you get it from a can, I don’t feel like it’s green curry. It doesn’t have the same aromas.” This is the recipe he makes in big batches for his restaurant every day.

　　

Ingredients

About 1 cup

　　12 small green Thai chiles, stems removed

　　2 lemongrass stalks, bottom third only, tough outer layers removed, smashed with the back of a knife, thinly sliced

　　2 shallots, coarsely chopped

　　8 small or 6 large garlic cloves

　　1 (4") piece galangal, peeled, thinly sliced

　　Zest of 1 makrut (Thai) lime (optional)

　　1 cup Thai basil leaves

　　1 Tbsp. chopped fingerroot (kra chai) in brine (optional)

　　2½ tsp. shrimp paste

　　

Step 1

Blend chiles, lemongrass, shallots, garlic, galangal, makrut lime zest, basil, fingerroot (if using), shrimp paste, and ½ cup water in a blender on high speed, scraping down sides and adding more water if needed, until paste is the consistency of a thick salsa.

　　

Step 2

DO AHEAD: Curry paste can be made 5 days ahead. Transfer to an airtight container; cover and chill, or freeze up to 2 months.