When combined with coconut milk and stock, this recipe makes a Thai-style green curry. One batch makes roughly one cup that can be portioned off and frozen. I’ve divided this into four 1/4-cup proportions, which will make a mild curry. The paste itself is pretty spicy, so I’d recommend using 1/3 to 1/2 cup proportions if you want a stronger flavor.

Credit goes to this original recipe for the inspiration.

2 lemongrass stalks
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 keffir lime leaf, very finely chopped (optional)
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon sugar

Remove the tough outer stalks from the lemongrass and finely grate the bottom third of each stalk into a blender or food processor. Discard the rest or or save it for making stock.

Add the rest of the ingredients and blend or process until smooth.

Portion out into an ice cube tray or freezer-safe cups. Use 1/4 cup to 1/2 cup to make a decent green curry. The curry paste can be made 3 months ahead.