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Thai Green Curry Paste
Make your own gut-friendly green curry paste from scratch!
Prep:
10 minutes
|
Cook:
1 batch
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Easy
Ingredients
1 fresh green jalapeño pepper
1 stalk fresh lemongrass
1.5 inches fresh ginger
2 shallots
2 cloves garlic
1 tsp ground cumin
1 tsp ground coriander
½ tsp salt
2 TBSP olive oil
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1 fresh green jalapeño pepper
1 stalk fresh lemongrass
4 cm fresh ginger (about 1.5 inches)
2 shallots
2 cloves garlic
1 tsp ground cumin
1 tsp ground coriander
½ tsp (2.5 ml) salt
2 TBSP (30 ml) olive oil
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Rating
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Dietary Therapies
Dietary Requirements
Dairy-Free
Egg Free
Gluten-Free
Grain-Free
Lactose-Free & Minimal Lactose
Nut Free
Shellfish Free
Soy Free
Vegan
Vegetarian
Meal Type
Condiments, Sauces & Dips
Occasion
-
Applicances
Cuisine
Asian
Kosher
Disease state
Strictures
Instructions
- Remove the stem from the jalapeño pepper and cut the pepper into pieces. Remove the outer, hard shell from the lemongrass stalk and cut the inner, softer part into pieces. Peel the ginger and cut into pieces. Halve the shallots and garlic.
- Put the pepper, lemongrass, ginger, shallot, garlic, cumin seed, coriander seed, salt, and olive oil in a tall beaker and purée with the hand blender until a fine curry paste is formed. You can also do this with a food processor or a large mortar and pestle. If using a mortar and pestle, gradually add the oil.
- Store in an airtight container in the fridge.
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Nutritional Info
Storage
Notes
Adjusted from the following recipe:
https://www.ah.nl/allerhande/recept/R-R1192898/thaise-groene-curry-met-garnalen-en-rijst
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