Green Curry Paste

Since this recipe makes extra paste, you can freeze it in ice cube trays, then pop out 5 cubes (about ⅔ cup) per recipe. That way, the next three times you want to make curry, it’s in a hurry. If you prefer a hotter curry, leave the jalapeño seeds in. The kaffir lime leaves, common in Southeast Asian cooking, can be found fresh at Indian or Asian markets; dried versions are available in better grocery stores or online.

Makes 2 cups

• 2 jalapeños, seeded (optional) and coarsely chopped
• 1 small bunch fresh cilantro, stalks included
• 2 fresh lemongrass stalks
• 1 (2-inch) piece fresh ginger, peeled
• 1 (1-inch) piece fresh turmeric, peeled
• 4 garlic cloves, peeled
• 2 shallots, coarsely chopped
• 4 fresh or dried kaffir lime leaves
• 2 teaspoons whole coriander seeds
• 1 teaspoon black peppercorns or freshly ground black pepper
• 1 teaspoon cumin seeds or ground cumin
• ¼ cup water, plus more if needed
• ½ teaspoon fine sea salt

Combine all of the ingredients in a blender and puree until smooth, adding additional water by the tablespoonful if necessary. Transfer to a bowl and reserve. Cover and refrigerate the curry paste if you’re not using it right away.

The curry paste can be frozen in standard ice cube trays; once frozen, transfer the cubes to a Ziploc bag. The frozen paste will keep for up to 3 months.

Each cube yields about 2 tablespoons curry paste, which can be defrosted and used as needed.