Green Curry Paste

Yield: 15 oz (475 g)

U.S.

Metric

Ingredients

15

15

Serrano chiles, seeded and chopped

2 oz

60 g

Shallots, chopped

2 oz

60 g

Garlic, chopped

4

4

Lemon grass stalks, tender parts only, chopped

2 oz

60 g

Cilantro roots, chopped (see note to

Red Curry Paste)

2 oz

60 g

Cilantro leaves, chopped

oz

15 g

Galangal, peeled and chopped

(see note to Red Curry Paste)

2 tbsp

30 mL

Lime zest, chopped

1 tsp

5 mL

Nutmeg

3 fl oz

90 mL

Vegetable oil

Per 1 ounce:

Calories, 60; Protein, 1 g; Fat, 6 g (77% cal.); Cholesterol, 0 mg; Carbohydrates, 3 g; Fiber, 1 g; Sodium, 195 mg.

Per 1 ounce:

Calories, 60; Protein, 1 g; Fat, 6 g (77% cal.); Cholesterol, 0 mg; Carbohydrates, 3 g; Fiber, 1 g; Sodium, 195 mg.

Combine all ingredients in a food processor. Process until the mixture forms a smooth paste.

Refrigerate and use as needed to make curry sauces.

Continue reading here: Indonesian Peanut Sauce

Was this article helpful?

0 0