Name: Thai Green Curry Paste
Ingredients: 1 stalk lemongrass, minced (Can sub 3 tbsp prepared frozen or bottled lemongrass); 1 sliced green chile pepper, Thai green or jalapeno (or more to taste); 1 sliced shallot; 4 cloves garlic; 1 thinly sliced ginger (1 inch); 0.5 cup chopped fresh cilantro leaves and stems; 0.5 cup fresh basil leaves; 0.5 teaspoon cumin (ground); 0.5 teaspoon white pepper (ground); 0.5 teaspoon coriander (ground); 3 tablespoons fish sauce (vegetarians can substitute with tamari); 1 teaspoon shrimp paste (vegetarians substitute with 1/2 teaspoon of salt); 2 tablespoons lime juice (or more to cut salt); 1 teaspoon brown sugar (use stevia to taste for low carb version); 3 tablespoons coconut milk (or enough to blend ingredients together)

Thai Green Curry Paste

You can bottle up any leftovers and keep it in the refrigerator for up to one week or freeze.

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Course Flavor Balms & Pestos

Ingredients

1 stalk lemongrass, minced Can sub 3 tbsp prepared frozen or bottled lemongrass
1 sliced green chile pepper, Thai green or jalapeno or more to taste
1 sliced shallot
4 cloves garlic
1 thinly sliced ginger 1 inch
0.5 cup chopped fresh cilantro leaves and stems
0.5 cup fresh basil leaves
0.5 teaspoon cumin ground
0.5 teaspoon white pepper ground
0.5 teaspoon coriander ground
3 tablespoons fish sauce vegetarians can substitute with tamari
1 teaspoon shrimp paste vegetarians substitute with 1/2 teaspoon of salt
2 tablespoons lime juice or more to cut salt
1 teaspoon brown sugar use stevia to taste for low carb version
3 tablespoons coconut milk or enough to blend ingredients together

Instructions

Place all ingredients in a food processor or blender and process well. Taste it for salt and spice. If too salty, add a squeeze of fresh lime or lemon juice. Add more chili peppers for heat. (Recipe #830)

Thai Green Curry Paste

Thai Green Curry Paste

Ingredients

Instructions

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