Thai Green Curry Paste
['12 small green Thai chiles, stems removed', '2 lemongrass stalks, bottom third only, tough outer layers removed, smashed with the back of a knife, thinly sliced', '2 shallots, coarsely chopped', '8 small or 6 large garlic cloves', '1 (4") piece galangal, peeled, thinly sliced', 'Zest of 1 makrut (Thai) lime (optional)', '1 cup Thai basil leaves', '1 Tbsp. chopped fingerroot (kra chai) in brine (optional)', '2½ tsp. shrimp paste']
Blend chiles, lemongrass, shallots, garlic, galangal, makrut lime zest, basil, fingerroot (if using), shrimp paste, and ½ cup water in a blender on high speed, scraping down sides and adding more water if needed, until paste is the consistency of a thick salsa.
DO AHEAD: Curry paste can be made 5 days ahead. Transfer to an airtight container; cover and chill, or freeze up to 2 months.
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