Thai Green Curry Paste

You can bottle up any leftovers and keep it in the refrigerator for up to one week or freeze.

Ingredients

1
stalk lemongrass, minced (Can sub 3 tbsp prepared frozen or bottled lemongrass)
1
sliced green chile pepper, Thai green or jalapeno (or more to taste)
1
sliced shallot
4 cloves
garlic
1
thinly sliced ginger (1 inch)
1⁄2 cup
chopped fresh cilantro leaves and stems
1⁄2 cup
fresh basil leaves
1⁄2 teaspoon
cumin (ground)
1⁄2 teaspoon
white pepper (ground)
1⁄2 teaspoon
coriander (ground)
3 tablespoons
fish sauce (vegetarians can substitute with tamari)
1 teaspoon
shrimp paste (vegetarians substitute with 1/2 teaspoon of salt)
2 tablespoons
lime juice (or more to cut salt)
1 teaspoon
brown sugar (use stevia to taste for low carb version)
3 tablespoons
coconut milk (or enough to blend ingredients together)

Instructions

Place all ingredients in a food processor or blender and process well. Taste it for salt and spice. If too salty, add a squeeze of fresh lime or lemon juice. Add more chili peppers for heat.