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    You are in: Home / Recipes / Green Curry Paste Recipe
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    Green Curry Paste

    Total Time:

    Prep Time:

    Cook Time:

    13 mins

    10 mins

    3 mins

    Sharon123's Note:

    Try this paste in Thai and Indian dishes. Stir in as much or as little as you desire.

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    Units: US | Metric


    1. 1
      In a small skillet, roast all the ingredients over medium-high heat until smoking, about 3 minutes.
    2. 2
      Transfer to a blender or food processor, and process to a thick paste, adding some water if necessary.
    3. 3
      This paste stays fresh for about a month in a covered container in your refrigerator.

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    Ratings & Reviews:

    • on June 18, 2003


      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).

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    • on March 25, 2010


      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.

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    • on November 05, 2008


      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.

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    Read All Reviews (4)


    Nutritional Facts for Green Curry Paste

    Serving Size: 1 (440 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 778.6
    Calories from Fat 53
    Total Fat 5.8 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 9481.8 mg
    Total Carbohydrate 179.4 g
    Dietary Fiber 30.4 g
    Sugars 74.9 g
    Protein 37.6 g

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