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Makes: 1 1/4 cup
- 1 stalk lemongrass
- 1 bunch fresh shado beni leaves
- 1 cup fresh Thai basil leaves or regular basil leaves
- 1/2 cup fresh mint leaves
- 4 Serrano chiles, stemmed and sliced
- 1 (3-inch) piece fresh ginger, peeled and chopped
- 10 fresh Kaffir lime leaves, chopped
- 2 tbsp (about 2 strands) Thai green peppercorns in brine
- 1 tbsp coriander seeds, toasted
- 2 tsp ground turmeric
- 1/2 cup extra-virgin olive oil
- Juice of 2 lemons
- 1 tbsp kosher salt
- Put the lemongrass on a cutting board. Using the back of a knife, lightly tap up and down the stalk to release the essential oils. Cut off 1 inch of the root end and one-third of the stalk, down from the top, and discard. Cut the remaining stalk in half lengthwise and remove any tough outer layers. Thinly slice and then chop the lemongrass.
- Put the lemongrass, shado beni, Thai basil, mint, chiles, ginger, Kaffir lime leaves, green peppercorns, coriander seeds, turmeric, oil, lemon juice and salt in a food processor and purée until the mixture forms a smooth paste. Scoop it into an airtight container and store in the refrigerator for up to five days. Stir before using.
Shado Beni is an herb with long serrated leaves that have an aroma similar to cilantro, this is found most often in Asian and Caribbean markets. It can also be found under the names “sawtooth” and “culantro.”
Nutrients per 1 tablespoon curry paste: Calories: 58, Total Fat: 6 g, Sat. Fat: 1 g, Monounsaturated Fat: 4 g, Polyunsaturated Fat: 0.5 g, Carbs: 2 g, Fiber: 0.5 g, Sugars: 0.5 g, Protein: 0.5 g, Sodium: 290 mg, Cholesterol: 0 mg