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Green Curry paste

Making your own curry paste is easy, healthy and super tasty! Use 2 to 3 tablespoons of this curry paste as a base for a curry dish.

VeganVegetarian
Main course
HealthyAsian
10 minutes
3 persons

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11. Green-curry_Westlandpeppers(1)
Green Curry paste

Making your own curry paste is easy, healthy and super tasty! Use 2 to 3 tablespoons of this curry paste as a base for a curry dish.

VeganVegetarian
Main course
HealthyAsian
10 minutes
3 persons

Share:

11. Green-curry_Westlandpeppers(1)

Here's how to 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 reaches the desired thickness (2-3 minutes). Add some extra lime juice, water or a spoonful of oil if the curry paste is too dry. Spoon the Currypaste into a clean jar or see tip.

Tip

1
The curry paste can be stored in the freezer so that it can be made into curry several times. Store the curry paste in an ice cube mold, this makes the curry paste easy to dispense and can be taken out of the freezer one at a time.

Shelf life

Store the curry paste in the refrigerator, it will keep for about 2/3 weeks, but can be longer if it still looks, smells and tastes good. If you always use a clean spoon you extend the shelf life. Also, you can always pour a small layer of oil on top of the curry paste after you scoop out some.

Ingredients

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

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Westlandpeppers

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2678 KZ De Lier
The Netherlands

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+31(0)174-521876

E-mail

westlandpeppersinfo@gmail.com

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