Green Curry Paste

A mortor and pestle are the most authentic tools for making curry paste, but feel free to use a clean coffee or spice grinder and a food processor they're a lot quiker and easier.

This recipe goes with Thai Shrimp Curry

Yield: 1 cup
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 19
  • Fat: 1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 1g
  • Protein: 0.0g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 39mg

Ingredients

  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon black peppercorns
  • 1 cup chopped shallots (about 4 shallots)
  • 6 tablespoons chopped fresh cilantro (leaves and stems)
  • 1/3 cup peeled, chopped fresh lemongrass (tender parts only, about 3 stems)
  • 2 tablespoons seeded, chopped serrano chili
  • 1 tablespoon water
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon salt
  • 6 chopped kaffir lime leaves, optional
  • 3 garlic cloves, chopped

Preparation

  1. Place the coriander seeds and cumin seeds in a small skillet over medium heat, and toast until fragrant (1 to 2 minutes). Let cool. Place spices in a spice or coffee grinder with peppercorns, and process until finely ground. Combine the spice mixture, shallots, and remaining ingredients in a food processor. Process until smooth. Refrigerate the remaining curry paste in an airtight container for up to 2 weeks.
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