Thai Green Curry Paste

Author:
Publish date:
Social count:
0

A commonly used paste in Thai cookery, not only for curries but for many other dishes as well. The paste will keep in the refrigerator up to three weeks.

  • tablespoonServings

Ingredients

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

Preparation

  1. Place all ingredients in blender or food processor, and process to a coarse paste. Transfer mixture to small bowl.

Nutrition Information

  • Serving Size: Makes about 1/3 cup
  • Calories: 16
  • Carbohydrate Content: 2 g
  • Fat Content: 1 g
  • Sodium Content: 226 mg