green-thai-curry-paste.json

{
    "directions": [
        "Finely grate bottom third of lemongrass into a blender or food processor; discard remaining lemongrass (or save for making stock). Add chiles, shallot, garlic, ginger, turmeric, kaffir lime leaf (if using), coriander, cumin, salt, and sugar; blend or process until smooth.",
        "Curry paste can be made 3 months ahead. Portion into small plastic bags or airtight containers and freeze."
    ],
    "ingredients": [
        "2 lemongrass stalks, tough outer layers removed",
        "8 ounces serrano chiles (12\u201315), seeds removed",
        "1 large shallot, chopped",
        "4 garlic cloves, peeled",
        "1 (3-inch) piece ginger, peeled, thinly sliced",
        "1 (2-inch) piece turmeric, peeled, chopped, or 1 teaspoon dried turmeric",
        "1 kaffir lime leaf, very finely chopped (optional)",
        "1 teaspoon ground coriander",
        "1 teaspoon ground cumin",
        "1 teaspoon kosher salt",
        "1 teaspoon sugar"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Condiment",
        "Lemongrass",
        "Chile Pepper",
        "Garlic",
        "Ginger",
        "Coriander",
        "Cumin"
    ],
    "title": "Green Curry Paste",
    "url": "http://www.epicurious.com/recipes/food/views/green-thai-curry-paste"
}