This curry paste is, naturally, the key ingredient in Thai green curry. This recipe will make enough paste for four or five batches of curry. Store excess paste refrigerated in a tightly sealed jar. It will keep for several weeks at least. In fact, it's best if you make the paste a day or two before you need it. The paste tends to get better with a little age!
Ingredients
Servings: 1
| 1 |
pepper |
Green hot chilis (Spur or Serano) |
| 2 |
pepper |
Red hot chilis (Thai) |
| 1 |
tbsp chopped |
Shallots |
| 3 |
tsp |
Garlic |
| 1 |
tsp finely chopped |
Galangal |
| 1 |
tbsp sliced |
Lemon grass |
| 2 |
grams |
Kaffir lime skin |
| 2 |
sprigs chopped |
Coriander (cilantro) leaves |
| 1 |
tsp, whole |
Black pepper |
| 1 |
tsp toasted |
Coriander seed |
| 1 |
tsp, whole |
Cumin seed |
| 1 |
tsp |
Salt |
Preparation
- To prepare the curry paste, grind all of the ingredients together until you have a smooth paste.
Nutrition Facts
Servings Per Recipe 1
|
|---|
| Amount Per Serving |
| Calories 82 |
Calories from Fat 12 |
| Total Fat 1g |
2% |
| Saturated 0g |
1% |
| Cholesterol 0mg |
0% |
| Total Carbohydrate 18g |
6% |
| Dietary Fiber 4g |
18% |
| Sugars 4g |
|
| Protein 4g |
|