Thai Green Curry Paste
Ingredients
| Sl No | Description | Quantity | Macros split | |
|---|---|---|---|---|
| 1 | green piri-piri chilli-peppers | 0 g | — | Buy |
| 2 | branches lemongrass | 0 g | — | Buy |
| 3 | garlic | 3 clove | 22 kcal1g protein · 5g carbs · 0g fat | Buy |
| 4 | scallions | 0 g | — | Buy |
| 5 | grated ginger root | 1 tbsp | 12 kcal0g protein · 3g carbs · 0g fat | Buy |
| 6 | coriander seed | 1 tbsp | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 7 | caraway seed | 1 tbsp | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 8 | whole cloves | 0 g | — | Buy |
| 9 | nutmeg | 1 tbsp | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 10 | trassi | 1 tbsp | — | Buy |
| 11 | oil | 3 tbsp | 375 kcal0g protein · 0g carbs · 45g fat · 0g fibre | Buy |
Total, all ingredients409 kcal · 1g protein · 8g carbs · 45g fat · 0g fiber
Per servingno servings count given
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Directions
Grind the green chilli peppers, garlic, lemongrass, and scallions in a mortar.
Add the remaining ingredients except for the oil, and keep grinding to a fluid paste.
Mix in the oil.
Store in an airtight container in the refrigerator for up to 1 month.
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