From America's Test Kitchen Green Curry Paste Thai green curry paste uses fresh green chiles and is prized for its herbaceous, aromatic flavor. It is most often used in poultry, seafood, and vegetable curries. Small green Thai chiles, also called bird chiles, are less than an inch long and provide the most authentic heat and herbal flavor. This recipe is designed to be prepared in a food processor. Cut the quantities in half if using a minichopped. See the instructions below for tips on handling lemon grass. A glass container is the best option for storing curry paste. Makes about 2 cups (for 4 curries) 30 green chiles (Thai), or 15 green serranos, stemmed, seeded, and chopped coarse (about 3/4 cup) 4 large jalapeņo chiles (green) or 6 medium jalapeņo chiles, stemmed, seeded, and chopped coarse (about 3/4 cup) 3 - 4 stalks lemon grass , outer sheath removed, bottom 3 inches trimmed and minced (about 1/2 cup) 2 medium shallots , chopped coarse (about 6 tablespoons) 20 medium cloves garlic , minced or pressed through a garlic press (about 1/3 cup) 1/4 cup minced cilantro stems 3 tablespoons minced fresh ginger 2 tablespoons ground coriander 2 tablespoons peanut oil (or canola) 4 teaspoons grated lime zest from 4 limes 2 teaspoons ground cumin 1 teaspoon table salt 1/2 teaspoon ground white pepper 1/2 teaspoon anchovy paste , or shrimp paste, (optional) Place all ingredients in a food processor and pulse 10 times, each pulse lasting 4 to 5 seconds; stop and use a spatula to push down the ingredients every few pulses. Once the ingredients begin to form a paste, process until smooth, stopping occasionally to push down the ingredients, about 3 minutes. Store in a covered glass container or bowl in the refrigerator for up to 1 month or in the freezer for several months. (If freezing, divide the curry paste into 1/2-cup amounts, so that one portion will make one recipe, and freeze individually.) STEP BY STEP: Mincing Lemon Grass 1. Trim all but the bottom 3 to 6 inches of the lemon grass stalk. 2. Remove the tough outer sheath from the trimmed lemon grass. If the lemon grass is particularly thick or tough, you may need to remove several layers to reveal the tender inner portion of the stalk. 3. Cut the trimmed and peeled lemon grass in half lengthwise, then mince fine.