Recipe: Simple Thai Green Curry Paste

November 30, 2015

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Type of dish: condiment
Servings: about 3/4 cup
Equipment: frying pan, blender, glass jar

Ingredients:

2 to 4 serrano peppers (or more)
3 large garlic cloves, minced
2 TB lemongrass, crushed and chopped
4 TB cilantro, finely chopped
1½ tsp shrimp paste*
½ tsp cumin seeds
coconut oil as needed
½ tsp coriander seeds

Directions:

In a frying pan over low heat toast cumin and coriander seeds for about 5 minutes and the let cool.
Put all ingredients in a blender except coconut oil and pulse to blend in to a paste.
If too thick add coconut oil to thin it out a bit.
Store in a glass jar, refrigerated for up to 3 to 4 months.

Enjoy!

For more recipes like this, and meal plans that can be customized just for you, check out the Paleo Recipe Generator.

*Any Asian shrimp paste will do, just make sure to check the label. Sugar is often added.

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Filed under: Fitness

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