Green Curry Paste
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Feasting at Home · by Sylvia Fountaine★ 5.0

Green Curry Paste

NUTRITION · PER SERVING15M COOK
CAL 24%·PRO 8%
CARBS 25G21% OF CAL
5G FIBER0G ADDED5G INTRINSIC15G OTHER5G TOTAL SUGAR
FAT 42G79% OF CAL
6G SAT36G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fragrant, spicy Thai green curry paste made from fresh chilies, herbs, and aromatics. Freezer-friendly for quick curries.

condimentthaishellfishdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 1
  • 2-4 serrano chiles, rough chopped, de-stemmed, seeds ok (or use more- 3 is perfect, “medium spicy”-see notes)
  • 1 large shallot, rough chopped
  • 2 lemongrass stalks (white tender parts) – thinly sliced then finely chopped ( 1/2 cup)
  • 3 tablespoons galangal, finely chopped
  • 2 kaffir lime leaves (optional- you can add whole leaves directly to the curry if you prefer)
  • 5 fat garlic cloves
  • 2 teaspoons coriander seeds (toasted and crushed, or sub ground coriander)
  • 1/2 teaspoon white pepper (optional)
  • 1 cup packed fresh Thai basil leaves or cilantro ( this adds beautiful color)
  • 1 teaspoon salt
  • ——-
  • 3 tablespoons olive or peanut oil
  • 2-3 teaspoons shrimp sauce or paste (optional, but really elevates this- see recipe notes.)
PREP
15M
SODIUM
2341MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.