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This Thai main features Fresh Green Chillies OR, Fresh Green Chillies, Purple Shallots OR, Onion, Chopped. It delivers aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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Green Curry Paste (Kruang Kaeng Khew Wan
Description
This Thai main features Fresh Green Chillies OR, Fresh Green Chillies, Purple Shallots OR, Onion, Chopped. It delivers aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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-(Cilantro/Chinese Parsley) Including Roots, Stems. And -Leaves 1/4 c Finely Sliced Lemon Grass OR 1 md The Thinly Slice Rind Of 1 -Medium Lemon 1 tb Chopped Galangal, Fresh Or -Frozen 2 ts Ground Coriander 1 ts Ground Cumin 1 ts Black Peppercorns 1 ts Ground Turmeric 1 ts Dried Shrimp Paste 2 tb Vegetable Oil Don't let the colour fool you, a green curry can be devastatingly hot if prepared the traditional way. For less heat, discard the chilli seeds. Remove the stems and roughly chop the chillies. Put into an electric blender with all of the other ingredients and blend to a smooth paste. Add a Tbls of extra oil or a little water, if necessary, to facilitate blending and store as you would the red curry paste. From Charmaine Solomon's Thai Cookbook
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Chopped Fresh Coriander
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 165.0kcal
- % Daily Value *
- Total Fat 5.7g9%
- Saturated Fat 0.7g4%
- Cholesterol 0.0mg0%
- Sodium 23.5mg1%
- Total Carbohydrate 33.9g12%
- Dietary Fiber 19.1g77%
- Sugars 8.3g
- Protein 6.8g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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