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Ricetta Thai Green Curry Paste, home made

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A couple of weeks ago I received a message from Cassie at Chow Bella, asking about a curry powder and green curry, I told her I would share this Thai Green Curry paste recipe for a delicious Fish Curry I make. (First I will post the curry paste and then I'll follow it up with the fish curry.) The recipe, I have used for a couple of years now, is from the "The Complete Asian Cookbook" by Charmaine Solomon. I am not as familiar with making green curry paste, so I have always just followed the directions without needing to make adjustments to the recipe. The recipe as it is has worked wonderful in making several different dishes that call for it.

Tempo Preparazione:
Porzioni: 2 servings
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Cost per serving $1.10 vedi dettagli


  1. 1. Chop the onion,garlic,coriander, lemon peel, and chillies. Remove the stems from the chilies, and for a milder version remove the seeds or spicier version leave them. Next place all the vegetables , spices and the oil into a blender. Blend until you have a thick paste. If it's too dry add either a bit of water or more oil to smooth out the paste.
  2. 2. Scoop onto a container and it's ready to use. Or you can store it in the refrigerator for about a week maybe longer or in the freezer for up to 2 months. (This paste should make enough for 2 recipes.) Now you are ready to use in any of your favorite Thai dishes!


Nutrition Facts

Amount Per Serving %DV
Serving Size 122g
Recipe makes 2 servings
Calories 139  
Calories from Fat 75 54%
Total Fat 8.62g 11%
Saturated Fat 0.68g 3%
Trans Fat 0.18g  
Cholesterol 0mg 0%
Sodium 1175mg 49%
Potassium 446mg 13%
Total Carbs 16.73g 4%
Dietary Fiber 5.2g 17%
Sugars 4.82g 3%
Protein 3.22g 5%
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