Homemade curry paste is so much better than store-bought, and super easy to make! This vegan green curry paste is made from a blend of Thai spices, hot peppers, and fresh basil and cilantro. It whips up in minutes and can be used for seasoning your favorite Thai curries.
Cut a slit down the length of the lemongrass stalk, and then peel off and discard the rough outer layer. Cut the remaining inner portion into 1-inch pieces.
Place the lemongrass into the bowl of a food processor fitted with an s-blade. Add all remaining ingredients except for the oil.
Turn on the food processor and blend the ingredients to a thick paste, stopping to scrape down the sides of the bowl as needed.
Optionally, drizzle in a tablespoon of oil with the food processor running, in order to smooth out the paste.
Store the paste in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 6 months.
*I used 4 jalapeño peppers, but Thai chiles or serrano peppers would work well too.
**Galangal has a citrusy flavor. If you substitute ginger, consider using an extra teaspoon or so of lime juice and an extra small lemongrass stalk.
***Traditionally, kaffir lime juice would be used, but I've never come across it. If you can get your hands on some, go for it!
This recipe makes about 1 cup.