Ingrédients pour Thai Green Curry Paste Gone Greener
- Hot Green Chili Peppers
- Onion
- Garlic
- Ginger
- Lemongrass
- Lemon Leaves
- Fresh Lemon Rind
- Coriander Leaves
- Fresh Spinach Leaves
- Fenugreek Leaves
- Mint Leaf
- Salt
- Vinegar
- Black Peppercorns
- Coriander Seed
- Cumin Seed
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Comment préparer Thai Green Curry Paste Gone Greener
- In a small dry skillet (tava) over low heat, toast 2 tablespoons of coriander seeds and 1 tablespoon of cumin seeds for about 2 minutes, or until fragrant. Do not brown.
- Allow the toasted seeds to cool completely.
- Combine the cooled seeds with the remaining ingredients in a food processor or high-powered blender. Blend until a smooth paste forms, scraping down the sides as needed.
- Transfer the green curry paste to an airtight container and refrigerate for at least 24 hours (or up to a week) to allow the flavors to meld. This step enhances the overall taste and aroma.
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
102g
Fat
1g
Carbs
18g
