Vietnamese Curry Paste
Recipe type: Sauces and Marinades
Cuisine: Vietnamese
  • 1 stalk fresh lemongrass, finely chopped. pre-chopped frozen lemongrass is acceptable as well.
  • 2 fresh thai red chilies
  • 4 cloves garlic
  • 1 thumb-size piece galangal, or ginger, sliced
  • ¾ tsp turmeric
  • ½ tsp ground coriander
  • 1 tbsp palm sugar
  • 1 tbsp fish sauce
  • 2 tbsp lime juice
  • ⅛ tsp ground cardamom
  • ½ cup broth (chicken, beef, or vegetable)
  1. Place all curry paste ingredients in the food processor, or use an immersion blender. Add the broth to blend ingredients. Process well. This base can now be used to make a variety of meat dishes - like the chicken thighs I made last night.
Recipe by Canuck Cuisine at