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Thai Green Curry Paste

 

A spicy and delicious paste that is perfect for sandwiches or burgers.
76

Yield

1

servings

Prep

15

min

Cook

5

min

Ready

20

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free
 

Ingredients

15 each hot chili peppers
green
*
3 tablespoons shallots
chopped
1 tablespoon garlic
chopped
1 teaspoon galangal root
chopped
*
1 tablespoon lemongrass
chopped
½ teaspoon kaffir lime rind
chopped
*
1 teaspoon coriander root
chopped
*
5 each peppercorns
*
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon salt
1 teaspoon shrimp paste
*

Directions

In a wok over low heat, put the coriander seeds, and cumin seeds and dry fry for about 5 minutes, then grind into a powder.

Into a blender, put the rest of the ingredients except the shrimp paste and blend to mix well. Add the coriander-cumin seed mixture and the shrimp paste and blend to obtain ½ cup of a fine-textured paste.

This can be stored in a glass jar in the refrigerator for about 3 to 4 months.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 51g (1.8 oz)
Amount per Serving
Calories 4720% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2367mg 99%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 6%
Sugars g
Protein 4g
Vitamin A 8% Vitamin C 9%
Calcium 7% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

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