Green Curry Paste
Servings: 3/4 cup (175 mL)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL) : about | - |
| cal | 13 |
| pro | trace |
| total fat | trace |
| sat. fat | 0 g |
| carb | 3 g |
| fibre | trace |
| chol | 0 mg |
| sodium | 2 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 4% |
| vit A | 2% |
| vit C | 5% |
| folate | 2% |
-
5 green chilies, seeded and chopped
2 stalks lemongrass, finely chopped (or 2 tsp/10 mL lemongrass paste)
1 cup (250 mL) packed fresh coriander (with roots and stems)
1/4 cup (50 mL) chopped shallots
2 tbsp (25 mL) each minced garlic and gingerroot
2 tsp (10 mL) grated lime rind
1/2 tsp (2 mL) ground turmeric
1/2 tsp (2 mL) each ground coriander and cumin
Preparation:
In blender, purée chilies, lemongrass, fresh coriander, shallots, garlic, ginger, lime rind, turmeric, coriander and cumin, adding up to 1/4 cup (50 mL) water, if necessary, to make smooth paste. (Make-ahead: Refrigerate in airtight container for up to 2 weeks.)
Source
Canadian Living Magazine: May 2008
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