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Green Curry Paste

From Marcus Samuelsson's cookbook, "The Soul of a New Cuisine," try using green curry paste in plantain chutney for a delicious and exotic condiment.

  • Yield: Makes 1 cup
Green Curry Paste

Source: The Martha Stewart Show, February Winter 2007


  • 10 bird's-eye chiles or 6 habanero chiles, seeds and ribs removed, finely chopped
  • 2 bay leaves
  • 2 stalks lemongrass, tender inner part only, finely chopped
  • Zest of 2 limes
  • 1 large red onion, chopped
  • 3 cloves garlic, minced
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cardamom, preferably freshly ground
  • 1/4 teaspoon ground cloves
  • 1 piece (3 inches) fresh ginger, peeled and grated
  • 2 tablespoons peanut oil
  • 2 teaspoons coarse salt


  1. Place all ingredients in the bowl of a food processor and process until a chunky paste forms. Green curry paste may be stored in an airtight container, refrigerated up to 1 week.

Reviews (1)

  • waggles 15 Jul, 2009

    Very fresh tasting. It does well in the freezer.

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