Green Curry Paste for Thai Tofu and Vegetables

Make this for our Thai Green Curry with Tofu and Vegetables.

  • Yield: Makes 1 1/2 cups

Source: Martha Stewart Living, January 2005


  • 2 cups coarsely chopped fresh cilantro (leaves and stems)
  • 2 fresh lemongrass stalks, bottom 4 inches only, thinly sliced
  • 1/3 cup fresh Thai or regular basil leaves
  • 5 scallions, white and pale-green parts only, chopped
  • 1/3 cup fresh lime juice (about 2 limes)
  • 2 fresh green Thai chiles, chopped
  • 1 tablespoon plus 1 teaspoon finely grated peeled fresh ginger
  • 2 garlic cloves, chopped
  • 2 fresh or frozen kaffir lime leaves (optional)
  • 1 teaspoon coarse salt


  1. Blend all the ingredients in a blender until smooth.

Cook's Notes

Paste can be refrigerated, in an airtight container, up to 3 days or frozen up to 3 weeks.


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