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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
Servings: 1 cup
Course: Ingredient, Main Course, Sauce
Cuisine: Asian, Thai
Calories: 67
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Blender

Method
 

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

Nutrition

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

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.

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