Thai Green Curry Paste

Category: Appetizers

Cuisine: American

Ready in 30 minutes

Ingredients

2 ts Grated lemon zest

Seeded and roughly chopped

1 ts Canola or vegetable oil

1 tb Vegetable broth

1 lg Clov garlic

2 tb Fresh Cilantro chopped

1/2 ts Black Pepper freshly ground

1 md Shallot; roughly chopped

1/2 ts Salt

1 ts Ground ginger

1 sm Hot green chile pepper

1/4 ts Grated nutmeg

Directions

MAKES 1/3 CUP DAIRY-FREE Use with Thai Potato Curry (See separage recipe.) This paste is commonly used not only for curries but for many other Thai dishes as well. The paste will keep in the refrigerator up to three weeks. Place all ingredients in blender or food processor and process to a coarse paste. Per 1-tablespoon serving: 10 cal.; 0 prot.; 0 total fat (0 sat. Fat; 1g carb.; 0 chol.; 1mg sod.; 0 fiber Recipe by: Vegetarian Times, January 1999, page 52

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