For the Indian Green Curry paste (adapted from a recipe in Madhur Jaffrey’s From Curries to Kebabs), use 1/4 cup each chopped fresh ginger and chopped jalapeño chile; 2 tbsp. olive oil; 1 tbsp. lemon juice; 3 large garlic cloves, chopped; and 11/2 tsp. ground cumin. Whirl in a blender into a smooth paste.
Recipe: Last-Minute Roast Chicken