Asian Green Lemongrass Curry Paste

Lemongrass, pulsed with ginger and garlic is a basis for this green chili paste (and numerous other green chili pastes throughout Asia), that can be used for untold Southeast Asian curry dishes.  But don't hesitate to personalize this with what you have on hand to make it your own.

This curry paste can be used for fish, meat and poultry curries, or as an exciting accelerator for egg and other dishes that just need  bit of a kick.

2 tsp cumin seeds
2 tsp coriander seeds
1 tsp fennel seeds

2 stalks lemongrass, white part only, coarsely chopped
1-inch fresh ginger, coarsely chopped
3 green onions, coarsely chopped
1 jalapeño pepper, coarsely chopped
6 cloves garlic
1 lime
1/2 tsp crushed red pepper flakes
1 Tbsp garam masala powder
1/3 cup canola oil

Toast the seeds in a small dry skillet for a few minutes, only enough to release their fragrance.  This should take about 1 minute.  Tip the seeds into a grinder (I dedicate a coffee grinder for spices), and grind the seeds to a coarse powder.

In a small food processor, chop the lemongrass and ginger until you have a fine pulp, like grated coconut flakes.  Add the onion, jalapeño and garlic, and process until thoroughly chopped. 

Slice the tips of the lime and cut in half at the equator,  Place flat side down and peel with the tip of a sharp knife.  Chop each half into quarters.  Add the lime, red pepper flakes, garam masala, ground toasted seeds and the oil into the processor.  Process into a smooth paste.  Refrigerate until ready to use.

Makes about 1 to 1-1/2 cups curry paste, enough for 3-4 curries.