Green Curry Paste ( Popular Restaurant Recipes )
by Tarla Dalal
Added to 24 cookbooks
This recipe has been viewed 19579 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|
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.