Search
by Ingredient

Thai Green Curry Paste

StarStarStarStarHalf star

Submitted by SAGE

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

YIELD

1 servings

PREP

15 min

COOK

5 min

READY

20 min

Ingredients

15 15
EACH EACH HOT CHILI PEPPERS
green *
3 45
TABLESPOONS ML SHALLOTS
chopped
1 15
TABLESPOON ML GARLIC
chopped
1 5
TEASPOON ML GALANGAL ROOT
chopped *
1 15
TABLESPOON ML LEMONGRASS
chopped
½ 2.5
TEASPOON ML KAFFIR LIME RIND
chopped *
1 5
TEASPOON ML CORIANDER ROOT
chopped *
5 5
EACH EACH PEPPERCORNS *
1 15
TABLESPOON ML CORIANDER SEEDS
1 5
TEASPOON ML CUMIN SEEDS
1 5
TEASPOON ML SALT
1 5
TEASPOON ML 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 Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 51g (1.8 oz)
Amount per Serving
Calories 47 20% 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?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free
 

Email this recipe