Vegetarian Thai Green Curry Paste
Vegetarian Thai green curry paste that follows an authentic recipe. It takes just 10 minutes and a blender to make -perfect for batch making and freezing into portions!
Equipment
- Blender
Ingredients
- 8-10 green chilies Thai
- 6 stalks lemongrass sliced
- 4 tablespoon galangal or ginger sliced
- 4 shallots or 1 white onion sliced
- 6-8 tablespoon coriander fresh chopped with roots
- 1 kaffir lime leave chopped
- 1 tablespoon white pepper powder
- 2 tablespoon coriander seeds lightly roasted
- 1 tablespoon cumin seeds lightly roasted
- teaspoon salt
- 6 cloves garlic
- 1 tablespoon lime zest kaffir (if you can't find use regular lime zest)
- 6 tablespoon coconut milk
Instructions
- Add everything in a blender and blend till you get a smooth green paste.
- Store the paste in an airtight container in the refrigerator for up to 4 weeks, or in the freezer for up to 6 months.
Notes
I used Thai green chillies, you may use other type of green chillies such as jalapeño or serrano.
This recipe yields spicy paste but if you prefer milder flavours reduce the number of green chillies.
You may use water or oil instead of coconut milk.
Nutrition
Serving: 1 | Calories: 34kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 127mg | Potassium: 83mg | Fiber: 2g | Sugar: 2g | Vitamin A: 14IU | Vitamin C: 6mg | Calcium: 15mg | Iron: 1mg
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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