Thai Green Paste
Recipe: #15278
October 27, 2014
Categories: Asian, Gluten-Free, Heart Healthy, Kosher, Low Cholesterol, No Eggs, Non-Dairy Vegan, Vegetarian, Spices, Herbs, Spicy, more
"Saw this on James Reeson's Alive and Cooking and thought it would work well. Serving sizes really depends on how much you need to use for your recipe and have estimated the quantity produced from watching the segment. Yield is 2 cups of paste."
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (26.9 g)
- Calories 42.3
- Total Fat - 3.1 g
- Saturated Fat - 0.4 g
- Cholesterol - 0 mg
- Sodium - 305.4 mg
- Total Carbohydrate - 3.7 g
- Dietary Fiber - 1.2 g
- Sugars - 0.6 g
- Protein - 0.7 g
- Calcium - 18.4 mg
- Iron - 0.9 mg
- Vitamin C - 3.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Chop the roots of the bunches of coriander and put in the blender and give a quick burst to break up.
Step 2
Now add the coriander stems to the blender and give another quick burst.
Step 3
Chop the leave section into segments and add to the blender and give quick bursts (you may have to do the leaves in batches depending on the size of your blender) and with each burst and as you blend down you can add more until you have mixed all and then transfer to a bowl.
Step 4
Put the garlic, ginger and chillies (including seeds) and roughly chopped spring onion and blend and then add to the coriander mix and mix both well together.
Step 5
Now add the turmeric (use a metal spoon unless you want yellow staining), fish sauce and then gradually add the olive oil to you get the consistency you want.
Step 6
Put the mix into an airtight container and keep in the fridge and it will keep for 7 days.
Tips
No special items needed.
0 Reviews
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