You can of course buy green curry paste in the store, but making your own is a lot tastier and often healthier too. That’s how you do it!
Ingredients
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2 onions
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8 cloves of garlic
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ginger (4 cm piece)
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2 stalks of lemongrass
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4 green peppers
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1 lime
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25 grams fresh coriander
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½ teaspoon ground coriander seeds
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1 teaspoon ground cumin
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1 teaspoon turmeric
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1 tablespoon fish sauce
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sunflower oil or peanut oil (olive oil is also allowed)
Preparation
- Peel the onions and garlic. Cut these into pieces.
- Peel the ginger and cut it into pieces. Remove the white heart from the lemongrass and cut it into pieces.
- Clean the peppers and remove the seeds if you want a less spicy curry paste. Grate the zest of the lime.
- Put all these ingredients together with the fresh coriander, ground coriander, ground cumin, turmeric and fish sauce in a food processor. Puree everything.
- Add as much oil (sunflower/groundnut) until you have a peanut butter-like mass.
Tips:
- If you don’t use fish sauce, add some salt.
- Store the curry paste in a spotless jar in the refrigerator (about 2 weeks). Or freeze it, in small portions.
- Use a few tablespoons of the curry paste to make a curry, for example with chicken, bell pepper and broccoli.
This is a recipe from purehealth.nl.
Duration
10 minutes
