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Blender Thai Green Curry Paste

Blender Thai Green Curry Paste in bowl on table pinit

The simplest and easiest green curry paste made from scratch with typical house-hold ingredients. This healthy and fresh curry paste will make you excited about green curries at home and give you the confidence to make all sorts of curry pastes from scratch because it is so simple!

Blender Thai Green Curry Paste

Prep Time 5 min Total Time 5 mins Servings: 8 Calories: 12 kcal

Description

The simplest and easiest green curry paste made from scratch with typical house-hold ingredients. This healthy and fresh curry paste will make you excited about green curries at home and give you the confidence to make all sorts of curry pastes from scratch because it is so simple!

Ingredients

Instructions

  1. Add juice of 1 lime to the blender along with half of the lime rind

  2. Add remaining ingredients to blender and puree until well blended and smooth

  3. Use in recipe calling for curry paste or store for later
Nutrition Facts

Amount Per Serving
Calories 12
% Daily Value *
Total Fat 1g2%
Saturated Fat 1g5%
Sodium 179mg8%
Potassium 61mg2%
Total Carbohydrate 3g1%
Dietary Fiber 1g4%
Sugars 1g
Protein 1g2%

Vitamin A 214%
Vitamin C 16%
Calcium 8%
Iron 1%

* This nutrition information does not tell the whole story of food's nutritional value! Make sure to use your gut intuition on what your body needs, eat your veggies and get 30 plants a week for optimal gut health. This nutritional data is calculated based on the above values and standard brands. This information may vary. Percent Daily Values are based on a 2,000-calorie diet. Your daily value may be higher or lower depending on your calorie needs. Tried this Recipe? Tag me Today! Mention @EatYourWayClean or tag #EatYourWayClean!

Note

Freezes well

Modify the spice by adding add up to 4 additional serranos or swapping the serranos for hotter Thai chilis, depending on how hot you like your food. 1 serrano pepper creates a very mild sauce. Also works well with deseeded habanero. 

For a vegan version, use coconut aminos instead of fish sauce. Fish sauce is salty so you may need to add a little extra salt to even out the flavor. Salt to taste.

Coriander is the seed of the cilantro plant. Use bolted cilantro, cilantro that has gone to seed, for this curry paste. If you don't have that, use additional ground coriander (about an extra 2 tsp)

Keywords: bolted cilantro, curry, garden harvest
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