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.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
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.
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.
Nutrition Information
- Calories 10
- Carbohydrate Content 1 g
- Cholesterol Content 0 mg
- Fat Content 0 g
- Fiber Content 0 g
- Protein Content 0 g
- Saturated Fat Content 0 g
- Sodium Content 1 mg
- Sugar Content 0 g