Green curry paste
Time to make:
10 mins
Health information:
Dairy-free
Vegetarian
Instructions
Instructions and steps:
Step 1 Combine all ingredients in a blender (take seeds and ribs out of chillies first if you don’t want too much heat).
Step 2 Blend to a smooth paste, adding more oil or a little water if you need it.
Step 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.
About this Recipe
First Published:
December 2005
Rating:
No votes yet
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Full ingredient list:
- 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
Nutritional information (per serve)
Energy:
NS
Calories:
0cal
Protein:
NS
Fat:
NS
- saturated:
NS
Carbohydrates:
NS
- sugars:
NS
Dietary Fibre:
NS
Sodium:
NS
Calcium:
NS
Iron:
NS
Nutrition information is given per serve
*NS: not specified
