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Green Curry Marinade - Martha Stewart's Great Parties
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| 3 stalks | lemongrass |
| 1 cup | cilantro, firmly packed |
| 2 | shallots, large, peeled |
| 2 cloves | garlic, medium |
| 3 | scallions, both ends trimmed |
| 1/2 cup | basil, firmly packed |
| 2 | kaffir lime leaves, roughly chopped |
| 4 | jalapeno peppers stemmed and seeded |
| 1 teaspoon | ginger, grated |
| 1 T | coriander, ground |
| 1 T | cumin, ground |
| 3 T | vegetable oil |
| 3/4 teaspoon | salt |
| 1/4 t | pepper |
| 1 1/4 cup | coconut milk canned |
Discard all but bottom 5 inches of the lemongrass. Peel off the tough outer leaves, trim bases and slice stalks cross-wise into 1 inch pieces; place in a food processor or belnder with all remaining ingredients except coconut milk; pureee about 30 seconds.
Transper the puree to a medium skillet over medium low heat. Cook until the ingredients release their aroma, about 3 minutes. Slowly whisk in coconut milk until well combined. Remove from heat and set aside to cool.
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