Green Curry Paste ( Popular Restaurant Recipes )
by Tarla Dalal
Added to 24 cookbooks
This recipe has been viewed 17464 times
A basic thai paste made using green herbs and spices which is used as a base in various thai curries and soups.
- Combine all the ingredients and blend in a mixer to a smooth paste, adding 1/3 cup of water. Use as required.
- For a more authentic flavour, replace 1 tsp lemon juice with 1 to 2 kafir lime leaves and ½ tsp of lemon juice while blending.
- If you can’t find galangal (thai ginger), use regular ginger instead.
Nutrient values per cup
|Vitamin A||1245.2 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.4 mg|
|Vitamin C||32 mg|
|Folic Acid||8 mcg|
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