Green Curry Paste

Serves     1 1/2 cups


Cooking tips/notes: If you like your curry extra spicy, feel free to add more habañero peppers.


Ingredients for Curry:

1 habañero pepper, seeds and ribs removed, finely chopped
2 stalks lemongrass, tender inner parts only, very finely chopped
Zest from 2 limes
1 medium white onion, diced
3 cloves garlic, minced
¾ teaspoon ground coriander
½ teaspoon ground cardamom
¼ teaspoon ground cloves
1 3-inch piece fresh ginger, peeled and minced
2 tablespoons canola oil
2 teaspoons kosher salt


Combine all ingredients in a food processor and process until you have a slightly chunky paste. Store in a tightly covered container in the refrigerator for up to 1 week.


Notes and Instructions

Recipe and photo credit: Traci Barr