Did you know that Thai curry pastes usually have shrimps in them? We make our own, because homemade curry paste is so much better than store-bought, and super easy to make! And it is completely vegan! This vegan green curry paste is made from a blend of Thai spices, hot peppers, and fresh basil and cilantro. Made within minutes and the base of many Thai curry dishes!
VEGAN THAI GREEN CURRY PASTE
Prep time: 15 minutes - Cook time: 15 minutes - Total time :30 minutes - Makes 1 cup
INGREDIENTS
1 lemongrass stalk
6 garlic cloves
6 fresh green Thai chili peppers
2 medium spring onions, quartered
2 kaffir lime leaves (or 1 teaspoon fresh lime zest)
3/4 cup fresh cilantro stems and leaves, packed
1/2 cup fresh Thai holy basil leave, packed
1 1/2 tablespoons galangal (or fresh ginger)
1 tablespoon lime juice
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 tablespoon vegetable oil, optional
EQUIPMENT
Blender
Jar for storage
PREPARATION
Peel off the outer layer of the lemon grass (save them to make tea). Cut the remaining inner portion into pieces of ca. 2 cm.
Clean the garlic gloves
Seed and stem the Thai chili peppers
Cut the spring onions
Grate the galangal (or ginger)
Squeeze the lime
METHOD
Place all ingredients in the blender (except the oil)
Blend into a thick paste.
Optionally, drizzle in a tablespoon of oil with the food processor running, in order to smooth out the paste.
Store the paste in an airtight container in the refrigerator for up to 5 days.
To freeze the curry paste, spoon into ice-cube trays and freeze.
Transfer to a sealable plastic bag and freeze for up to 3 months.
This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND.
Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley!
A MEAL WITH A VIEW!
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