GREEN CURRY PASTE
2 stalk fresh lemongrass minced
1 tablespoon coriander (ground)
2 teaspoon cumin (ground)
2 tablespoons Tamari soy sauce
1 teaspoon maple syrup
1 to 3 green chilies (sliced, to taste)
3 cloves garlic
1 to 2 inches fresh ginger (grated)
2 kaffir lime leaves
1 cup cilantro
1 teaspoon sea salt
Handful fresh basil
6 stalks green onions
3 T oil
2 limes juiced
Blend all ingredients in a food processor.
Store curry paste in a jar in the refrigerator up to 10 days or more. For longer storage, transfer paste to an ice cube tray, freeze, and then store in a freezer-safe bag up to 1 month.
