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Thai Green Curry Paste

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.

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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.

Servings
tablespoon

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
  • Cholesterol Content 0 mg
  • Fat Content 1 g
  • Fiber Content 0 g
  • Protein Content 0 g
  • Saturated Fat Content 0 g
  • Sodium Content 226 mg
  • Sugar Content 0 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g