Green Curry (Herb Paste)

Prepare produce and protein: wash herbs, peel and chop ginger and garlic, slice onion and lemongrass (if using), cut protein into bite-sized pieces and chop vegetables into even pieces.

Make the green curry paste: in a blender or food processor combine basil, parsley, cilantro, ginger, garlic, green chilies, onion, lemongrass (if using), kaffir lime leaves, galangal, toasted Sichuan peppercorns, black pepper, salt, and lemon juice. Blend to a smooth paste, stopping to scrape down sides. Taste and adjust salt or chiles as needed.

Heat 1–2 tablespoons oil in a large skillet or wok over medium-high heat. Add the protein and brown on all sides until mostly cooked through (2–5 minutes depending on size and type). Remove protein to a plate and set aside.

Add another tablespoon of oil to the pan if needed. Add 2–4 tablespoons of the green curry paste to the hot pan and sauté briefly (30–60 seconds) until fragrant — this blooms the flavors.

Return the browned protein to the pan and add the chopped vegetables. Stir to coat everything in the paste and sauté until the vegetables begin to soften and sweat (2–4 minutes).

Pour in the coconut cream and 1/2 cup water or broth; stir to combine. Add more water as needed to reach your desired consistency.

Bring to a gentle simmer, then reduce heat and let cook until the vegetables are tender and the protein is fully cooked, about 10–15 minutes. Stir occasionally and adjust liquid if it reduces too much.

Taste and adjust seasoning with salt, pepper, more lemon juice, or extra chilies if desired. Stir in a handful of fresh basil or cilantro right before serving if you like.

Serve hot over steamed basmati rice or with udon noodles