Green Thai curry paste
For
Portions
1
shallot/s
12
garlic clove(s)
1
a piece of ginger the size of a walnut
20
green chilli(s)
12
kaffir lime leaf / kaffir lime leaves
2
untreated lime/s, grated zest
1
tsp
ground coriander
1
tsp
ground cumin
0.50
tsp
black pepper
0.50
tsp
turmeric, ground
1
tbsp
salt
1.20
dl
rapeseed oil
Remove the central vein from the kaffir lime leaves and roughly chop the leaves.
Then place all the ingredients together in a tall container and blend with a hand blender to form a smooth paste.
Then place all the ingredients together in a tall container and blend with a hand blender to form a smooth paste.
Tips
Covered with oil in a screw-top jar, the paste will keep in the fridge for four weeks. It can also be frozen, in individual portions if you prefer.
Nutrients per portion 116kcal
CO₂ equivalent per portion 45g