Thai Green Curry Paste

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Thai Green Curry Paste

Makes about 1/3 cup

 

A commonly used paste in Thai cookery, not only for

curries but for many other dishes as well. The paste

will keep in the refrigerator up to three weeks.

 

2 tsp. grated lemon zest

2 Tbs. chopped fresh cilantro

1 large clove garlic

1 medium shallot, roughly chopped

1 small hot green chile pepper, seeded and roughly

chopped

1 tsp. ground ginger

1/2 tsp. freshly ground black pepper

1/2 tsp. salt

1/4 tsp. grated nutmeg

1 Tbs. vegetable broth

1 tsp. canola or vegetable oil

1. Place all ingredients in blender or food processor,

and process to a coarse paste. Transfer mixture to

small bowl.

PER tablespoon: 16 CAL; 0 G PROT; 1 G TOTAL FAT (0

SAT. FAT); 2 G CARB.; 0 MG CHOL; 226 MG SOD.; 0 G

FIBER

 

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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