Basic Green Curry Paste

If you check any kind of Curry, there is some sort of Paste or Sauce used.

Just like the Green Chutney, I thought it would be a good idea to share this recipe.

The paste is very easy to make and you can store it for a long time. Once the paste is blended, pour it in the Small cube tray. When it freezes, put the cube in a plastic container and use a cube or more at a time. If it is too dry when grinding in the blender, add a little Coconut milk,

This Green curry paste can be made Hot or mild-depending on the amount of green chilis used.

For any vegetable, Daal, Soup, Khicheri, potatoes or even noodles-try it per your taste and se if that works.

I have been using this for Daals, Vegetables, Burmese or Thai Curry, Vegetable Curry, and many other dishes like dips.

This recipe makes  enough for one small Ice Cube tray.

Use it and experiment.

This looks just like the daily Green Chutney.

Print Recipe

Basic Green Curry Paste

Author: admin Cooking Method: Blender Cuisine: Asian, Fusion Courses: Sauce Recipe Keys: Vegan

Difficulty: Beginner Prep Time 10 mins Total Time 10 mins

Ingredients

Servings

• 3 Large of Hot-Green chillies cut in to pieces (You can keep seeds but I chose to remove them.)
• 3 cloves of Fresh garlic-chopped
• 1 cup Chopped Cilantro
• 2 stalk of Lemon grass-chopped- see instructions
• 0.25 cup Mint leaves
• 3 tbsp Dhana Jeera-Corriander and Cumin powder
• 0.25 cup Grated fresh or( frozen ) thawed- coconut
• 0.5 cup Salt

Instructions

1. Make sure all fresh green items are washed and drained.

2. Put all items in a blender and run it till the thick paste is made-it does not need to be be very smooth-slight course is better.

3. To cut Lemon Grass- remove the outer dry piece and slice it round.