Prep 10 mins
Cook 3 mins
Try this paste in Thai and Indian dishes. Stir in as much or as little as you desire.
- 8 small fresh green chilies (such as jalapenos, or serranos)
- 29.58 ml minced lemongrass, bulb or 14.79 ml lemon, zest of
- 29.58 ml chopped fresh cilantro leaves
- 1 large shallots, minced or 1 small mild onion
- 2 clove garlic, minced
- 4.92 ml fresh shredded gingerroot
- lime zest (A few slivers)
- 4.92 ml coriander seed
- 2.46 ml caraway seed
- 10 peppercorns
- 4.92 ml salt
- In a small skillet, roast all the ingredients over medium-high heat until smoking, about 3 minutes.
- Transfer to a blender or food processor, and process to a thick paste, adding some water if necessary.
- This paste stays fresh for about a month in a covered container in your refrigerator.
This was very easy to whip up and tastes very much like the green curry paste i am used to. I have not used it in a recipe yet, but will update this review when I do. Highly recommended (especially if you have all the ingredients on hand and don't have a can of curry paste).
Definitely seed and devein those chilis if you're using small ones! I used serranos - plenty spicey. I like the flavours together, unusual with the caraway. The seranos over powered somewhat, so I would be tempted to use a different kind next time, or maybe only use half. Thanks for another good one Sharon! Made for Indian More than Just Curries game, March 2010.
Yes, this is good! Mine wasn't too hot, either; so I actually used the whole recipe in making Curried Noodles With Tofu. The only trouble I ran into was that it stuck to my skillet; so I might use a few drops of oil next time.