Time for cooking: 10 minutes
Servings: 1 cup
How long can it stay? Stay fresh in the fridge for up to 15-18 days. Freezer up to 1 month.
Oil Free Thai Green Curry Paste
Ingredients:
- 1 tbsp. cumin seeds
- 1.5 tbsps. Coriander seeds
- 2 red peppers deseeded
- 2 stalks of lemon grass cut into small pieces length wise roughly
- 1 big piece of galangal chopped (I used one whole piece, trimmed the branches)
- 1 inch of fresh ginger
- 1/4th cup of lime juice
- 2 cups tightly packed basil leaves
- 4 green part of stalks of spring onions
- ½ tsp. salt
- Water to blend ¼ cup (approx.)
Method:
On a dry pan, add the whole cumin and coriander spices and roast it for 5 min. make sure it’s not brown, just aromatic. Keep it aside to cool. In a blender or a mortar, crush the spices well.
Prepare other ingredients for the Thai paste like wash ginger, galangal and chop them into small bits.
The lemon stalks, remove the green part and take only the white part, remove the outer skin and chop them small too.
Take out lime juice and keep aside.
Wash the lemon grass and basil. Place all the ingredients into a high speed blender along with water. Blend everything well until smooth.
Store the paste in a clean, glass jar or freeze the paste into an ice cube tray for later use. You can use this paste in soups, Thai Curry noodles soup or Tofu Thai curry.
Notes
If you don’t have the red chilies then use any fresh chilies that you have. Of course the color may differ of the paste based on the chili color.
Nutrition Facts:
Did you know the shop bought curry paste may contain fish sauce and hence may not be vegan. So check the ingredients label.
Do you like Tofu? Then also try our delicious “High Protein breakfast- Tofu Scramble”. Its quick and easy to make