Green curry paste
Time to make: 10 mins
Ingredients
- 4 fresh green* chillies
- 1 teaspoon black peppercorns
- 1 shallot
- 2 cloves garlic
- 2 tablespoons chopped fresh coriander (leaves and root)
- zest of 1 lemon or lime
- 1 teaspoon salt
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 2 teaspoons shrimp paste
- 1 teaspoon ground turmeric
- 1 tablespoon vegetable oil
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Instructions
1 Combine all ingredients in a blender (take seeds and ribs out of chillies first if you don’t want too much heat).
2 Blend to a smooth paste, adding more oil or a little water if you need it.
3 This paste is best used fresh, but will keep a few days in an airtight container in the fridge.
Variations
For red curry paste, use red chillies instead of green.
(Recipe adapted from The Complete Asian Cookbook, Charmaine Solomon)
HFG tip
You’ll find shrimp paste at Asian supermarkets or green grocers.
Nutrition Info (per serve)
No nutrition information available for this recipe.
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
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© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
