Thai Curry Paste

Name: Thai Curry Paste
Cuisine: Asian, Thai
Ingredients: INGREDIENTS; 1 stalk lemongrass; 1 bunch fresh shado beni leaves; 1 cup fresh Thai basil leaves or regular basil leaves; 1/2 cup fresh mint leaves; 4 Serrano chiles, stemmed and sliced; 1 (3-inch) piece fresh ginger, peeled and chopped; 10 fresh Kaffir lime leaves, chopped; 2 tbsp (about 2 strands) Thai green peppercorns in brine; 1 tbsp coriander seeds, toasted; 2 tsp ground turmeric; 1/2 cup extra-virgin olive oil; Juice of 2 lemons; 1 tbsp kosher salt; Nutrients per 1 tablespoon curry paste Calories 58, Total Fat 6 g, Sat. Fat 1 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 0.5 g, Carbs 2 g, Fiber 0.5 g, Sugars 0.5 g, Protein 0.5 g, Sodium 290 mg, Cholesterol 0 mg

2 steps

Updated at: Thu, 17 Aug 2023 05:15:24 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories1147.7 kcal (57%)

Total Fat116.4 g (166%)

Carbs29.7 g (11%)

Sugars4 g (4%)

Protein6.2 g (12%)

Sodium6122.9 mg (306%)

Fiber9.9 g (35%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 stalklemongrass

1 bunchshado beni

fresh, leaves

1 cupfresh thai basil leaves

or regular basil leaves

½ cupfresh mint leaves

4serrano chiles

stemmed and sliced

1 x 3 inchfresh ginger

piece, peeled and chopped

10fresh kaffir lime leaves

chopped

2 Tbspgreen peppercorns in brine

thai

1 Tbspcoriander seeds

toasted

2 tspground turmeric

½ cupextra-virgin olive oil

2juice of lemons

1 Tbspkosher salt

Instructions

Step 1

Put the lemongrass on a cutting board. Using the back of a knife, lightly tap up and down the stalk to release the essential oils. Cut off 1 inch of the root end and one-third of the stalk, down from the top, and discard. Cut the remaining stalk in half lengthwise and remove any tough outer layers. Thinly slice and then chop the lemongrass.

Step 2

Put the lemongrass, shado beni, Thai basil, mint, chiles, ginger, Kaffir lime leaves, green peppercorns, coriander seeds, turmeric, oil, lemon juice and salt in a food processor and purée until the mixture forms a smooth paste. Scoop it into an airtight container and store in the refrigerator for up to five days. Stir before using.

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