Vegan Thai Green Curry Paste
Servings: 4 tablespoons
Calories: 43kcal
Homemade Thai green curry paste using lemongrass, galangal, makrut lime, and no shrimp paste. Vegan, freezes for 3 months, 9 minutes active.
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Ingredients
- 1 teaspoon coriander seeds toasted
- 4 Thai green chilies roughly chopped (seeds removed for less heat)
- 3 medium shallots roughly chopped
- 6 cloves garlic
- 1 tablespoon fresh galangal roughly chopped
- 2 stalks lemongrass bottom third only, outer layers removed, roughly chopped
- 4 makrut lime leaves center stems removed
- 2 tablespoons fresh cilantro stems roughly chopped
- ½ teaspoon kosher salt
- 2–3 tablespoons water to blend
Instructions
- Toast the coriander seeds in a dry pan over medium heat for 1–2 minutes until fragrant and just starting to darken. Let cool.
- Add all paste ingredients — Thai green chilies, shallots, garlic, chopped galangal, lemongrass, kaffir lime leaves, cilantro stems, toasted coriander seeds, and salt — to a blender or food processor.
- Add 2 tablespoons of water and blend into a rough paste, scraping down the sides as needed.
- Add the third tablespoon of water only if needed to get things moving. The paste should be thick and fragrant, not watery.
Nutrition
Calories: 43kcal | Carbohydrates: 10g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Sodium: 445mg | Potassium: 142mg | Fiber: 2g | Sugar: 3g | Vitamin A: 15IU | Vitamin C: 9mg | Calcium: 24mg | Iron: 1mg
