Green Curry Paste

Author: Canadian Living

  • Portion size 175 servings
  • Credits : Canadian Living Magazine: May 2008

Ingredients

  • 5 green chilies seeded and chopped
  • 2 lemongrass stalks finely chopped
  • 1 cup packed fresh coriander (with roots and stems)
  • 1/4 cup chopped shallots
  • 2 tablespoons minced garlic
  • 2 tablespoons minced gingerroot
  • 2 teaspoons grated lime rind
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin

Method

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.)

Nutritional facts Per 1 tbsp (15 mL) : about

  • Sodium 2 mg
  • Protein trace
  • Calories 13.0
  • Total fat trace
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 3 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 2.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Green Curry Paste

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