Thai Green Curry Paste
The best thai curry paste I have tasted
- Preparing Time: 30 minutes
- Total Time: 15 minutes
- Served Person: 8
curry
spicy
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 teaspoon ground coriander
- 1 teaspoon sweet paprika
- 3 cloves garlic
- 2 tablespoon oil
- 2 teaspoon cumin seeds
- 1 small onion roughly chopped
- 5 cm galangal 2 inch
- 4 each chillies dried
- 4 each peppercorns
- 2 tablespoon lemon grass white part only, chopped
- 1 tablespoon coriander root chopped
- 2 teaspoon lime rind grated
- Carbohydrate 2.00561458311645 g
- Cholesterol 0 mg
- Fat 13.6700660688322 g
- Fiber 0.335891673423735 g
- Protein 0.339176249815057 g
- Saturated Fat 1.76745883686657 g
- Serving Size 1 1 Serving (27g)
- Sodium 1.72595833138167 mg
- Sugar 1.66972290969271 g
- Trans Fat 0.676239730445682 g
- Calories 129 calories
Peel the galangal and thinly slice. Mix the onion, garlic, chillies, peppercorns, lemon grass, coriander root, lime rind, cumin seeds, paprika, coriander, 2 tablespoons oil and 1/2 teaspoon salt in a food processor until a smooth paste forms.
