Homemade Thai Green Curry Paste

15m
Prep Time
5m
Cook Time
20m
Ready In

Recipe: #26359

July 02, 2017



"From Fresh edition of our Thursday newspaper The West Australian. Times are estimated. Makes 1 small pot."

Original is 1 serving

Nutritional

  • Serving Size: 1 (1564.1 g)
  • Calories 788.3
  • Total Fat - 26.5 g
  • Saturated Fat - 9.3 g
  • Cholesterol - 38.4 mg
  • Sodium - 1787.5 mg
  • Total Carbohydrate - 132 g
  • Dietary Fiber - 35.7 g
  • Sugars - 52.4 g
  • Protein - 45.4 g
  • Calcium - 458.8 mg
  • Iron - 17.8 mg
  • Vitamin C - 489.2 mg
  • Thiamin - 0.9 mg

Step by Step Method

Step 1

Put the white peppercorns, coriander seeds and cumin seeds in a small frying pan over a medium heat and cook for 4 minutes or until they are aromatic and then transfer to a bowl and cool.

Step 2

Peel and roughly chop the small eschalots; trim and cut the long green chillies in half lengthways and discard seeds and then trim and peel outer leaves from two lemongrass stalks and finely chop the white part only.

Step 3

Peel and grate the piece of ginger and fold the kaffir lime leaves and remove spines, and finely chop.

Step 4

Wash and roughly chop roots, leaves and stalks of the coriander and put in the bowl of a food processor, along with peppercorns, coriander seeds, cumin seeds, eschalots, green chilli, lemongrass, ginger and lime leaves and add the roughly chopped garlic cloves and lime juice and then process to a smooth paste.

Tips


No special items needed.

1 Reviews

Marramamba

Fantastic replacement for store bought. Used to make a chicken curry

5.0

review by:
(15 Feb 2020)

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