Blender Thai Green Curry Paste
- 1 lime
- 1 serrano pepper (adjust for heat)
- 1 mini poblano (can sub for an anaheim or green pepper)
- 2-3 lemongrass stalks (extra small, about 2mm diameter)
- 5-7 stems coriander (including stems and flowers, can sub for 1/2 tsp coriander seed)
- 1 green onion
- 1 ginger root (add more for extra ginger taste)
- 1 garlic clove (or 3 extra small cloves)
- 1 Thai basil (can sub regular Italian basil or other basil)
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1 tablespoon fish sauce (sub coconut aminos for vegan)
- 1 teaspoon extra virgin olive oil (optional)
Add juice of 1 lime to the blender along with half of the lime rind
Add remaining ingredients to blender and puree until well blended and smooth
- Use in recipe calling for curry paste or store for later
- Amount Per Serving
- Calories 12kcal
- % 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 IU
- Vitamin C 16 mg
- Calcium 8 mg
- Iron 1 mg
* 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!
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)