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- Sauces, bases and sides
- 15 min
- Dairy-Free
- Gluten-Free
- Halal
- Kosher
- Pescatarian
- Vegan
- Vegetarian
Green curry paste
Fragrant homemade paste of green chilli, lemongrass and herbs (no shrimp paste).
- Calories
- 68
- Protein
- 1 g
- Carbs
- 9 g
- Fat
- 4 g
Per serving. Makes 4 servings.
Ingredients
- 4 Jalapeño
- 2 Lemongrass
- 2 Shallot
- 4 Garlic
- 20 g Fresh ginger
- 20 g Fresh coriander
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 2 tbsp Lime juice
- 1 tbsp Vegetable oil
Method
- Roughly chop the jalapeños (deseed some for a milder paste).
- Trim the lemongrass, peel off the tough outer layers and finely slice the tender centre.
- Peel and roughly chop the shallots, garlic and ginger, and roughly chop the coriander, stalks included.
- Blend everything with the ground cumin and coriander, lime juice and oil to a smooth paste, adding a splash of water if needed.
- Keeps 1 week in the fridge, or freeze in portions.
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