Green Curry Paste

By The Canadian Living Test Kitchen

24 people added this to their Recipe Box

Nutritional Info
Per 1 tbsp (15 mL) : about	-
cal	1313 cal
pro	00 pro
total fat	00 total fat
sat. fat	0 g0g sat. fat
carb	3 g3g carb
fibre	00 fibre
chol	0 mg0mg chol
sodium	2 mg2mg sodium
% RDI:	-
calcium	11 calcium
iron	44 iron
vit A	22 vit A
vit C	55 vit C
folate	22 folate

Ingredients

5 green chilies , seeded and chopped5 5green chiligreen chilies, seeded and chopped
2 lemongrass stalks , finely chopped2 2lemongrass stalks, finely chopped
1 1cup cuppacked fresh coriander, (with roots and stems)
1/4 cup chopped shallots 1/4 1/4cup cupchopped shallotshallots
2 tbsp minced garlic 2 2tbsp tbspminced garlic
2 tbsp minced gingerroot 2 2tbsp tbspminced gingerroot
2 tsp grated lime rind 2 2tsp tspgrated lime rind
1/2 tsp ground turmeric 1/2 1/2tsp tspground turmeric
1/2 tsp ground coriander 1/2 1/2tsp tspground coriander
1/2 tsp ground cumin 1/2 1/2tsp tspground cumin

Preparation

In blender, puree 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

Keywords : Chiles; Make-Ahead; Condiments/sauces; Coriander; Garlic; Ginger; Shallots;

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