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.
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
- 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