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–+ servings

Green Curry Paste

Basic Thai Curry Paste, a base for so many good things
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Prep Time 10 minutes
Total Time 10 minutes
Course Ingredient, Main Course, Sauce
Cuisine Asian, Thai
Servings 1 cup
Calories 67 kcal

Equipment

  • Blender

Ingredients
  

  • 15-20 Ea Thai Chilies Washed, Stemmed
  • 1 Bunch Cilantro Stems Washed
  • 1 stalk Lemongrass Peeled, Washed
  • 3 ea Shallots Peeled
  • 6 ea garlic cloves peeled
  • 2 tsp Cumin Seed Toasted
  • 2 tsp Coriander Seed Toasted
  • 1 ea Lime zested
  • 1 in Ginger peeled, sliced
  • 1/2 tsp Black Pepper Fresh Ground

Instructions
 

  • Combine all in blender, and process to a smooth paste
  • Store in non reactive container, under refrigeration

Notes

Adjust the chillies to match your heat level, start small, blend, taste, and add if desired.
VERY basic green curry paste, can be used to make curry sauce, or as a seasoning / marinade for various proteins.  (I've pressed tofu, then marinated in a loose sauce, before frying)
As with all things, a general recipe and a general technique, your mileage may vary, do explore and find new tastes.

Nutrition

Calories: 67kcalCarbohydrates: 14gProtein: 2gFat: 2gSaturated Fat: 1gSodium: 65mgPotassium: 272mgFiber: 3gSugar: 1gVitamin A: 591IUVitamin C: 7mgCalcium: 76mgIron: 5mg
Keyword Curry, Paste, Thai
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