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Green Curry Paste

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Submitted by alicialz3

Green Curry Paste recipe

YIELD

16 servings

PREP

10 min

COOK

0 min

READY

10 min

Ingredients

4 4
LARGE LARGE GREEN CHILI PEPPERS
fresh *
½ 118
CUP ML SHALLOTS
purple *
1 15
TABLESPOON ML GARLIC
chopped
½ 118
CUP ML CORIANDER
fresh *
¼ 59
CUP ML LEMONGRASS
finely sliced
1 15
TABLESPOON ML GALANGAL ROOT
fresh *
2 1E+1
TEASPOONS ML CORIANDER
ground
1 5
TEASPOON ML CUMIN
ground
1 5
TEASPOON ML BLACK PEPPERCORNS
1 5
TEASPOON ML TURMERIC
ground
1 5
TEASPOON ML SHRIMP PASTE
dried *
2 3E+1
TABLESPOONS ML VEGETABLE OIL

Directions

Remove the stems and roughly chop the chillies.

Put into an electric blender with all of the other ingredients and blend to a smooth paste.

Add a tablespoon of extra oil or a little water, if necessary, to facilitate blending and store as you would the red curry paste.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 4g (0.1 oz)
Amount per Serving
Calories 99 65% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 554mg 23%
Total Carbohydrate 3g 3%
Dietary Fiber 3g 12%
Sugars g
Protein 3g
Vitamin A 4% Vitamin C 81%
Calcium 7% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb, Sugar-Free
 

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