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Thai Green Curry Paste

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.

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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.

Servings
1

Ingredients

  • 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
  • 1/2 tsp. freshly ground black pepper
  • 1/2 tsp. salt
  • 1/4 tsp. grated nutmeg
  • 1 Tbs. vegetable broth
  • 1 tsp. canola or vegetable oil

Preparation

Place all ingredients in blender or food processor, and process to a coarse paste. Transfer mixture to small bowl.

Nutrition Information

  • Calories 16
  • Carbohydrate Content 2 g
  • Cholesterol Content 0 mg
  • Fat Content 1 g
  • Fiber Content 0 g
  • Protein Content 0 g
  • Saturated Fat Content 0 g
  • Sodium Content 226 mg
  • Sugar Content 0 g