By David Gale
Thai green curry paste
5 steps
Prep:40min
A fresh curry paste used when making Thai green curry best fresh but can be stored for upto 2 weeks when refrigerated or for upto 2 months when frozen
Updated at: Thu, 17 Aug 2023 09:48:46 GMT
Nutrition balance score
Great
Glycemic Index
28
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories186.7 kcal (9%)
Total Fat3.4 g (5%)
Carbs37.9 g (15%)
Sugars6.9 g (8%)
Protein8.8 g (18%)
Sodium967.8 mg (48%)
Fiber7.8 g (28%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
Spice that need toasting
Fresh ingredients
1 tablespoonGalangal root
lemongrass
1shallot
2garlic cloves
coriander root
kaffir lime leaf
6green bird's-eye chilli
2green chilli
long
salt
At the end
Instructions
Toast the spices
Step 1
Medford 1
Toast the spices in a dryer frying Pan until fragrant shake the pan a couple of times when toasting Medford 2
On a baking tray toast in a oven on a low heat until fragrant
For the fresh ingredients
Step 2
Slice and dice the ingredients so they can break down easier when pounding with pestle and mortar
Step 3
Put all the fresh ingredients except the shrimp paste in to a pestle and mortar and pound together until ut has broken down a little then add the ground spices and continue pounding until you have a paste this should take about 25 minutes
Step 4
Put the toasted spices in a mortar and cover with your hand before grinding the spices with a pestle
Step 5
Add the shrimp paste to the mortar and pound for 5 more minutes
Use right away or store in a fridge for upto 10 days
Notes
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