Green Curry Paste

Tested Till Perfect

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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