Ingredients
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
Preparation
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.
