Dairy-Free

Thai Green Curry Paste

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.

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.

Servings
1

Ingredients

  • 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
  • 2 Tbs. chopped fresh cilantro
  • 2 tsp. grated lemon zest

Preparation

Place all ingredients in blender or food processor and process to a coarse paste.