Thai Green Curry Paste Recipe - Cooking Index
Thai Green Curry Paste Recipe - Cooking Index
This paste is commonly used not only for curries but for many other Thai dishes as well. The paste will keep in the refrigerator up to three weeks.
Courses: Sauces, Vegetarian| 1 teaspoon | 5ml | Garlic clove (large) |
| 1 teaspoon | 5ml | Shallot - roughly chopped (medium) |
| 1 teaspoon | 5ml | Hot green chile pepper - seeded, and (small) |
| Roughly chopped | ||
| 1 teaspoon | 5ml | Ground ginger |
| 1/2 teaspoon | 2.5ml | Freshly-ground black pepper |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/4 teaspoon | 1.3ml | Grated nutmeg |
| 1 tablespoon | 15ml | Vegetable broth |
| 1 teaspoon | 5ml | Canola or vegetable oil |
| 2 tablespoons | 30ml | Chopped fresh cilantro |
| 2 teaspoons | 10ml | Grated lemon zest |
Place all ingredients in blender or food processor and process to a coarse paste.
Per 1-Tablespoon Serving: 10 Cal; 0g Prot; 0g Total Fat (0 Sat. Fat); 1g Carb.; 0mg Chol; 1mg Sod.; 0g Fiber.
This recipe yields about 1/3 cup.
Source:
Vegetarian Times, January 1999
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.