GREEN CURRY PASTE - THAI

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Green Curry Paste - Thai image

Thai Curry Paste to use in recipes as required. Easy to prepare and will keep for two weeks in the fridge or several months if frozen. Easily made gluten-free by ensuring soy and fish sauces are gluten-free

Provided by Jubes

Categories     Sauces

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 15

2 tablespoons galangal, finely grated
1 stalk lemongrass, finely chopped
4 shredded fresh lime leaves, stems removed
1 cup coriander, finely chopped leaves and stems (cilantro)
5 green onions, finely chopped (often labelled as shallots in Australia)
3 garlic cloves, crushed
2 teaspoons ground coriander
2 teaspoons ground cumin
1 -2 small green chili, seeded and finely chopped
1 teaspoon lime zest, finely grated
1/2 lime, juice of
1 teaspoon sugar
1 teaspoon dark soy sauce
1 teaspoon fish sauce or 1/4 teaspoon salt
1/3 cup coconut milk (add more if required ) or 1/3 cup water (add more if required )

Steps:

  • Mix together all of the ingredients. You can use a blender to chop and mix the ingredients if you wish.
  • To use- heat oil in a pan. Add some curry paste and fry until fragrant. Use in recipes as required.

Nutrition Facts : Calories 77.5, Fat 3, SaturatedFat 2.6, Sodium 145.9, Carbohydrate 12.7, Fiber 0.9, Sugar 10, Protein 1.1

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