Ingredients for Thai Green Paste
- 2 large bunches of coriander (cilantro)
- 1 thumb-sized piece of ginger (peeled)
- Garlic Cloves
- Spring Onions
- Green Chilies
- Turmeric Powder
- 2 tablespoons fish sauce
- 2-4 tablespoons olive oil
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How to Make Thai Green Paste
- Roughly chop the roots from 2 large bunches of coriander (cilantro) and add them to a food processor or high-powered blender. Pulse a few times until coarsely chopped.
- Add the stems from the same 2 bunches of coriander to the food processor. Pulse until finely chopped.
- Chop the coriander leaves into segments. Add to the food processor in batches, pulsing and adding more leaves until all are incorporated and finely chopped.
- Add 4 cloves garlic, 1 thumb-sized piece of ginger (peeled and roughly chopped), 4-6 Thai green chilies (or to taste, adjust based on spice preference), and 2 stalks of spring onions (roughly chopped) to the food processor. Blend until a coarse paste forms.
- Scrape down the sides of the food processor. Add the coriander mixture to the garlic-ginger-chili mixture and blend until well combined.
- Add 1 tablespoon of turmeric powder, 2 tablespoons of fish sauce, and 2-4 tablespoons of olive oil (add gradually to achieve desired consistency). Blend until a smooth paste is formed.
- Transfer the paste to an airtight container and store in the refrigerator for up to 7 days.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
5g
Fat
2g
Carbs
2g
