You could order takeout or you could pick up a frozen, pre-made meal from the grocery store. But if you really want to impress, you’ve got to make your green curry from scratch. To do that, you are going to need an exceptional recipe for curry paste. If curry’s not your cup of tea, this spicy green creation can bring a burst of flavor to other dishes like Thai noodle salad, squash soup, burgers and sandwiches. It can be mashed with avocado for a Thai-flavored guacamole, or used as a topping for eggs or with yogurt over baked sweet potato. The possibilities are endless…and zesty!
Homemade Thai Curry Paste
Ingredients
1 Thai red chili, roughly chopped
1 green onion (scallion), roughly chopped
1 bunch cilantro, stems only, washed and dried well
½ lime (flesh, peel, and pith)
2 cloves garlic, peeled
1 tsp. ground dried ginger
1 tsp. coriander seeds
Directions
- In a food processor, pulse all ingredients until finally chopped. Use a spatula to scrape down the sides of the bowl and pulse again.
- Scrape down the sides again and puree until a moist paste forms.
- Store in an airtight glass. Will keep in the fridge for 1 week or in the freezer for 2-3 months.