Green Curry Paste ( Popular Restaurant Recipes )
by Tarla Dalal
Added to 24 cookbooks
This recipe has been viewed 23815 times
A basic thai paste made using green herbs and spices which is used as a base in various thai curries and soups.
Method- Combine all the ingredients and blend in a mixer to a smooth paste, adding 1/3 cup of water. Use as required.
Handy tips- 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.
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Accompaniments
Nutrient values per cup
| Energy | 38 cal |
| Protein | 1.2 g |
| Carbohydrates | 7.9 g |
| Fiber | 1.1 g |
| Fat | 0.3 g |
| Cholesterol | 0 mg |
| 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 |
| Calcium | 60.8 mg |
| Iron | 1.1 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 12.3 mg |
| Potassium | 172.8 mg |
| Zinc | 0.4 mg |
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6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
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