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Thai Green Curry Paste:

This recipe for Thai Green Curry Paste is surprisingly easy to make. Try this version and you'll throw rocks at the store-bought variety and as with any masala or spice blend, it's much healthier & fresher-tasting.

This delightful mixture is a unique addition to your favorite meats or seafood, noodles, vegetables, tofu, or wheat gluten. Keep a supply of this paste to create sumptuous curries and noodle dishes or use it to make delicious soups.

This recipe can also be frozen for future use or you can cook with the Thai Green Curry Paste right away.

Store in the refrigerator for up to 2 weeks and use it as needed. Enjoy!

Thai Green Curry Paste
Dec

30
2011
Recipe courtesy of: My Spice Blends | Date Added: 30 Dec 2011
Listed in: Condiments, Rubs & Marinades / Curry
Recipe Yield: 1 cup | Prep Time: 20 minutes
Ingredients

1 stalk lemongrass, minced OR 3 Tbsp. prepared frozen or bottled lemongrass (available at Asian stores)
1-3 green chilies, sliced (Thai green chilies OR jalapeno)
1 shallot, sliced, OR 4 Tbsp. minced purple onion
4-5 cloves garlic
1 thumb-size piece of galangal OR ginger, thinly sliced
1/2 cup chopped fresh coriander/cilantro leaves & stems
1/2 cup fresh basil
1/2 tsp. ground cumin
1/2 tsp. ground white pepper (available in most supermarket spice aisles)
1/2 tsp. ground coriander
3 Tbsp. fish sauce; Vegetarians: substitute 1 Tbsp. soy sauce
1 tsp. shrimp paste (available at Asian stores); Vegetarians: substitute 1/2 tsp. salt
2 Tbsp. lime juice
1 tsp. brown sugar
3-4 Tbsp. coconut milk (enough to blend ingredients together)

Cooking Instructions

1.) Place all ingredients in a food processor, chopper, or blender.

2.) Process well to form a fragrant Thai green curry paste. Taste-test it for salt and spice. If too salty, add a squeeze of fresh lime or lemon juice. Add more chili for more heat.

Your curry paste is now ready to be used. You can bottle up any leftovers and keep it in the refrigerator for up to 1 week. Freeze thereafter. ENJOY!

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