Green Thai curry paste

Green Thai curry paste

Total: 15 Min. | Active: 15 Min.
lactose-free, gluten-free
Nutritional value / dl: 80 kcal
, Carbohydrate: 15 g
, Protein: 3 g

Ingredients

5 dl

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Curry paste

2 bunches coriander, roughly chopped
1 bunch Thai basil, roughly chopped
80 g ginger, coarsely chopped
4 shallots, coarsely chopped
1 organic lime, zest peeled with a peeler
4 sticks lemongrass, core roughly chopped
8 kaffir lime leaves (Thai-Kit), roughly chopped
5 green chillies, deseeded, roughly chopped
6 garlic cloves, coarsely chopped
1 ¼ dl fish sauce
4 tbsp coarse cane sugar
2 tsp ground cumin
2 tsp ground coriander seeds
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Utensils

For 2 preserving jars of each approx. 2½ dl, rinsed with hot water

How it's done

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Curry paste

Place the coriander in a blender along with all the other ingredients, puree until smooth. Transfer the curry paste to the clean, warm jars.

Good to know
Shelf life: Cover and store in the fridge for 1-2 weeks.
Tip: Use red chillies instead of green chillies.

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