nutritional information

Per Tablespoon:

  • Calories: 16
  • Total Fat: 1 g
  • Carbohydrates: 2 g
  • Sodium: 226 mg
Vegan

Thai Green Curry Paste

Makes about 1/3 cup

30 minutes or fewer

A commonly used paste in Thai cookery, not only for curries but for many other dishes as well. The paste will keep in the refrigerator up to three weeks.
  • 2 tsp. grated lemon zest
  • 2 Tbs. chopped fresh cilantro
  • 1 large clove garlic
  • 1 medium shallot, roughly chopped
  • 1 small hot green chile pepper, seeded and roughly chopped
  • 1 tsp. ground ginger
  • ½ tsp. freshly ground black pepper
  • ½ tsp. salt
  • ¼ tsp. grated nutmeg
  • 1 Tbs. vegetable broth
  • 1 tsp. canola or vegetable oil
  1. Place all ingredients in blender or food processor, and process to a coarse paste. Transfer mixture to small bowl.
March 2002

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