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Green curry paste

Making your own curry paste is easy, healthy and super tasty! With this recipe you can quickly make the basis for a mildly spicy green curry. Use 2 to 3 tablespoons of this curry paste as the basis for a curry dish.

VegetarianVegan
Main course
HealthyAsian
10 minutes
3 persons

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Groene curry pasta Westlandpeppers
Green curry paste

Making your own curry paste is easy, healthy and super tasty! With this recipe you can quickly make the basis for a mildly spicy green curry. Use 2 to 3 tablespoons of this curry paste as the basis for a curry dish.

VegetarianVegan
Main course
HealthyAsian
10 minutes
3 persons

Share:

Groene curry pasta Westlandpeppers

This is how you make it

1
Cut the lemongrass into thin rings, remove the skin from the garlic, shallot and ginger and cut into small pieces.

2
Grind all ingredients in a food processor until it has the desired thickness (2-3 minutes). Add some extra lime juice, water or a spoonful of oil if the curry paste is too dry. Put the Currypaste in a clean jar or see tip.

Tip

1
The curry paste can be kept in the freezer, so that it can be used several times. Store the curry paste in an ice cube tray, this makes it easy to measure out and can be taken out of the freezer one at a time.

Shelf life

Store the curry paste in the fridge, it will stay good for about 2/3 weeks, but can be kept longer if it still looks, smells and tastes good. Always use a clean spoon to extend the shelf life. You can also pour a small layer of oil on top of the curry paste after each spoonful.

Ingredients

4 green
  • 1 stalk lemongrass
  • ±5cm ginger
  • 2 shallots
  • 2 garlic cloves
  • 2 tsp ground cumin seed/powder
  • grater and juice of 1 lime
  • pinch of salt
  • dash of olive oil
  • optional: fresh coriander

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