Vegan Thai Green Curry Paste

Soy Dara

Prep Time 10

Cook Time 3

Course Spices & Sauces

Servings 1 cup

6 Thai or Chinese white cardamom pods
2 teaspoons whole coriander seeds
1 teaspoon whole cumin seeds
1 teaspoon white peppercorns
1 teaspoon kosher salt
Zest of 2 makrut limes (You can substitute 2 key limes or 1 regular organic lime.)
4 serrano chiles, thinly sliced
2 jalapenos, deseeded and sliced
¼ cup cilantro leaves and stems
¼ cup fresh galangal, peeled and thinly sliced
4 stalks lemongrass, bottom 4 to 5 inches only, outer leaves removed and core thinly sliced (80 grams)
8 garlic cloves, thinly sliced
2 small shallots, thinly sliced
2 teaspoons of Doenjang paste
⅛ cup water, as needed

In a small skillet, combine the cardamom, coriander and cumin. Toast over medium-low heat, swirling and tossing frequently until fragrant, about 3 minutes. Allow to cool slightly, then peel and discard the husks from the cardamom pods. Transfer all of the toasted spices to a spice grinder along with white peppercorns and salt. Grind to a fine powder. Set aside.
In a separate bowl, zest the limes. Set aside.
Put all the prepared ingredients and Doenjang paste into a blender. Turn on the blender, adding just enough water so that the blade catches the ingredients. Puree until smooth, but only add as much water as needed to blend. Transfer to an airtight container and refrigerate for up to 2 weeks, or freeze for 3 months.