Ingredients

• 2 lemongrass stalks, tough outer layers removed
• 8 ounces serrano chiles (12–15), seeds removed
• 1 large shallot, chopped
• 4 garlic cloves, peeled
• 1 (3-inch) piece ginger, peeled, thinly sliced
• 1 (2-inch) piece turmeric, peeled, chopped, or 1 teaspoon dried turmeric
• 1 kaffir lime leaf, very finely chopped (optional)
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1 teaspoon sugar

Instructions

1. Finely grate bottom third of lemongrass into a blender or food processor; discard remaining lemongrass (or save for making stock). Add chiles, shallot, garlic, ginger, turmeric, kaffir lime leaf (if using), coriander, cumin, salt, and sugar; blend or process until smooth.
2. Do Ahead Curry paste can be made 3 months ahead. Portion into small plastic bags or airtight containers and freeze.
3. Curry paste can be made 3 months ahead. Portion into small plastic bags or airtight containers and freeze.