Green curry paste
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last modified
Oct 31, 2008 10:27 AM
Making your own curry paste is fun and means you can tweak the chilli levels depending on how hot you like it.
Instructions
Combine all ingredients in a blender (take seeds and ribs out of chillies first if you don’t want too much heat).
Blend to a smooth paste, adding more oil or a little water if you need it.
This paste is best used fresh, but will keep a few days in an airtight container in the fridge.
Variation
For red curry paste, use red chillies instead of green.
- Recipe by:
- Niki Bezzant
First published December 2005
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Recipe Information
Time to make: 10 minutes
- Dairy-free
- Vegetarian
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
Nutrition Information
| per serve | |
|---|---|
| Energy | NS * |
| Protein | NS * |
| Fat - saturated |
NS *
NS * |
| Carbohydrates - sugars |
NS *
NS * |
| Dietary Fibre | NS * |
| Sodium | NS * |
| Calcium | NS * |
| Iron | NS * |
| * NS: Not specified | |
HFG Tip
You'll find shrimp paste at Asian supermarkets or green grocers.
