Green Thai Curry Paste
1
Person talking
I'm not kidding when I say that this paste is spicy. There's no oil in it, so when you use it you can "bloom" it however you wish (coconut oil or coconut milk are the two we tend to use), but I would not recommend a spoonful as a taste test!
- Ready In:
- 24hrs
- Serves:
- Yields:
- Units:
1
Person talking
ingredients
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1⁄2 teaspoon white pepper
- 6 green chilies, minced
- 2 Thai chiles, minced (red or green)
- 1⁄2 large green pepper, chopped
- 4 minced garlic cloves
- 1⁄4 cup minced green onion
- 1 tablespoon freeze dried lemongrass
- 2 tablespoons minced fresh ginger
- 1 cup minced cilantro
- 1⁄4 cup minced fish mint (optional)
- 1⁄4 cup minced lemon balm
- 1 tablespoon tamari
- 2 tablespoons lime juice
directions
- Puree all ingredients until smooth.
- Store in the fridge up to 3 days or freeze up to 3 months.
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RECIPE MADE WITH LOVE BY
@YummySmellsca
Contributor
@YummySmellsca
Contributor
"I'm not kidding when I say that this paste is spicy. There's no oil in it, so when you use it you can "bloom" it however you wish (coconut oil or coconut milk are the two we tend to use), but I would not recommend a spoonful as a taste test!"
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I'm not kidding when I say that this paste is spicy. There's no oil in it, so when you use it you can "bloom" it however you wish (coconut oil or coconut milk are the two we tend to use), but I would not recommend a spoonful as a taste test!
