Guest guest Posted April 8, 2007 Report Share Posted April 8, 2007 Thai Green Curry Paste 5 eschallots (shallots), peeled, roughly chopped 4 green onions, roughly chopped 4 long green chillies, deseeded, roughly chopped 2 tablespoons vegetable oil 2 garlic cloves 2 stalks lemongrass, trimmed, roughly chopped 1/2 cup coriander (cilantro) leaves 1 lime, rind finely grated, juiced 1 tablespoon (4 tsp) ground coriander 1 tablespoon (4 tsp) ground cumin 1 teaspoon ground turmeric 1 teaspoon salt 1. Place eschallots, green onion, chilli and 1 tablespoon (4 tsp) oil in a food processor. Process until well combined. Add garlic, lemongrass, coriander (cilantro) leaves, lime rind. 2 tablespoons (8 tsp) lime juice, ground coriander, cumin, turmeric and salt. Process until a smooth paste forms. 2. Spoon curry paste into two 2/3 cup capacity sterilised glass jars. Drizzle 2 teaspoons oil over top of curry paste to cover surface. Refrigerate until ready to serve. NOTE: The curry paste will keep for up to 3 weeks in the fridge. Makes 1 1/3 cups. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 8, 2007 Report Share Posted April 8, 2007 yum! i'm going to try making an oil-free version (my husband can't eat any oil) and keeping it in the freezer. alice On 8 Apr 2007, at 11:54, Kim wrote: > Thai Green Curry Paste > > 5 eschallots (shallots), peeled, roughly chopped > 4 green onions, roughly chopped > 4 long green chillies, deseeded, roughly chopped > 2 tablespoons vegetable oil > 2 garlic cloves > 2 stalks lemongrass, trimmed, roughly chopped > 1/2 cup coriander (cilantro) leaves > 1 lime, rind finely grated, juiced > 1 tablespoon (4 tsp) ground coriander > 1 tablespoon (4 tsp) ground cumin > 1 teaspoon ground turmeric > 1 teaspoon salt > > 1. Place eschallots, green onion, chilli and 1 tablespoon (4 tsp) oil > in a food processor. Process until well combined. Add garlic, > lemongrass, coriander (cilantro) leaves, lime rind. 2 tablespoons (8 > tsp) lime juice, ground coriander, cumin, turmeric and salt. Process > until a smooth paste forms. > > 2. Spoon curry paste into two 2/3 cup capacity sterilised glass jars. > Drizzle 2 teaspoons oil over top of curry paste to cover surface. > Refrigerate until ready to serve. > > NOTE: The curry paste will keep for up to 3 weeks in the fridge. > > Makes 1 1/3 cups. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 8, 2007 Report Share Posted April 8, 2007 Let us know how it turns out. Kim , Alice Leonard <alice wrote: > > yum! i'm going to try making an oil-free version (my husband can't eat > any oil) and keeping it in the freezer. > alice Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 15, 2007 Report Share Posted April 15, 2007 we had it for dinner last night, i cooked potato, kumara, brocolli and sweetcorn in it, and it was great. i just needed to add some water to the pan, since there was no oil in the mix. i've frozen the second half of the paste for an easy dinner at some later stage. cheers alice On 8 Apr 2007, at 17:50, Kim wrote: > Let us know how it turns out. > > Kim > > , Alice Leonard > <alice wrote: > > > > yum! i'm going to try making an oil-free version (my husband can't > eat > > any oil) and keeping it in the freezer. > > alice Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 16, 2007 Report Share Posted April 16, 2007 Thanks for letting us know. I'll have to try it. Kim , Alice Leonard <alice wrote: > > we had it for dinner last night, i cooked potato, kumara, brocolli and > sweetcorn in it, and it was great. i just needed to add some water to > the pan, since there was no oil in the mix. i've frozen the second half > of the paste for an easy dinner at some later stage. > cheers > alice Quote Link to comment Share on other sites More sharing options...
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