HOMEMADE THAI GREEN CURRY PASTE
Recipe video above. Usually, the main reason to make homemade curry paste is because you just can't get the same intense, fresh flavour in a jar. And while that holds true for green curry paste, the other very big advantage is that you can control the spiciness without compromising flavour or the signature green colour.
Provided by Nagi
Categories Mains
Time 15m
Number Of Ingredients 15
Steps:
- Combine all ingredients except water in a powerful blender or food processor. I use my Vitamix because it makes the paste smoother.
- Blend to a fine paste, scraping down the sides as you go. Add the water as required to help it blend (you may not need any as the herbs and chilis have moisture).
- Use to make Thai Green Curry!
- Best to use immediately. Otherwise, refrigerate for up to 2 days, or freeze for 1 month.
Nutrition Facts : Calories 51 kcal, Carbohydrate 10 g, Protein 2 g, Cholesterol 28 mg, Sodium 390 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
THAI GREEN CURRY PASTE
Use this Thai green curry paste to make an authentic Thai green curry. You can adapt it by adding more lemongrass, chilli or lime leaves
Provided by Anna Glover
Time 10m
Yield Makes 100g (approx)
Number Of Ingredients 11
Steps:
- Tip all the ingredients into a small food processor and blend until smooth. Add another tablespoon of oil, if needed, to combine. Freeze any leftover paste for another time, or make a double or triple batch to freeze in portions.
Nutrition Facts : Calories 25 calories, Fat 2 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 0.2 grams fiber, Protein 0.4 grams protein, Sodium 0.07 milligram of sodium
THAI GREEN MASALA PASTE (TAAZA MASALA)
A fragrant Thai spice paste that's based on fresh cilantro/coriander leaves, mint, garlic and ginger. This paste can take the place of fresh ginger and coriander/cilantro in a recipe. A welcome addition to curry or spicy recipes. Recipe from The Complete Asian Cookbook.
Provided by Galley Wench
Categories Thai
Time 20m
Yield 1 cup
Number Of Ingredients 13
Steps:
- Soak fenugreek seeds in water overnight; they will swell and develop a jelly-like coating.
- Measure 1 teaspoon of soaked seeds and put into blender jar.
- Add garlic, ginger, mind, cilantro/coriander and vinegar.
- Blend on high speed until very smooth.
- Mix in salt and ground spices.
- In small sauce pan heat oils until very hot.
- Add in blended mixture and bring to a boil.
- Remove from heat and allow to cool.
- Once cooled pour into a clean jar with lid.
- Oil should cover the top of the herbs, if not, heat additional oil and add to the jar.
- Store in the refrigerator.
Nutrition Facts : Calories 1562.1, Fat 165, SaturatedFat 22.2, Sodium 13982.4, Carbohydrate 19.6, Fiber 5.9, Sugar 0.7, Protein 4.1
MADRASI MASALA PASTE
This recipe comes from Chennai, Tamil Nadu, India, once called Madras during the days of the British Empire. Any surplus paste can be stored in the freezer.
Provided by Member 610488
Categories Asian
Time 35m
Yield 2 1/2 cups
Number Of Ingredients 11
Steps:
- Heat a frying pan and fry the coriander, cumin, and peppercorns for 1-2 minutes, stirring constantly.
- Add the mustard seeds and toss constantly until they start to pop. Do not let the spices get too dark.
- Cool the spices and then grind the mixture to a fine powder. Add the turmeric, chili powder and salt.
- Stir in the garlic, ginger and enough of the vinegar to make a paste.
- Heat the oil in a frying pan and add the paste, stirring constantly until the oil begins to separate from the mixture.
- Spoon the masala into a clean jar or tub. Make sure that there is a layer of oil floating on top covering the mixture for an airtight seal. Store in fridge and use within 2-3 weeks.
Nutrition Facts : Calories 845.7, Fat 76.7, SaturatedFat 10.2, Sodium 2947.9, Carbohydrate 44, Fiber 19, Sugar 2.5, Protein 9.2
PRAWNS IN GREEN SPICE PASTE (HARA MASALA)
The green spice paste (hara masala) is used in Indian cooking for various recipes. You can make it and store it in the freezer for a few days. Everyone has a different recipe for it but the base is the coriander.
Provided by Muktas diaries
Categories Dessert
Time 50m
Yield 2-3 serving(s)
Number Of Ingredients 14
Steps:
- Clean and devein the prawns. Add 1/4 tsp of turmeric and salt to the prawns and leave aside.
- In a blender, add the the coriander leaves, coconut, ginger paste, garlic paste and green chillies. Add 1/4 cup water to help it blend. Blend to form a paste.
- On medium flame heat 1 tbsp oil . Add the fennel seeds and cumin seeds and let them sputter. Add the onions. Add a pinch of salt and cook till the onions are translucent.
- Add the green paste, mix well and cook for 3-4 minutes. Add 1/4 cup water ( more as required), add lemon juice and cover and cook for 5 minutes.
- Add the prawns. Add salt as per taste (remember we had added salt earlier) Cover and cook for 3-4 minutes or until the prawns are cooked.
- Serve with paratha or rice!
GOAN MASALA PASTE
Make and share this Goan Masala Paste recipe from Food.com.
Provided by Gardening Girl
Categories Asian
Time 30m
Yield 1 jar, 12 serving(s)
Number Of Ingredients 12
Steps:
- Grind the cumin seeds, coriander seeds, peppercorns and cloves to a fine powder.
- Transfer to a food processor with the rest of the ingredients and blend to a smooth paste.
Nutrition Facts : Calories 9.8, Fat 0.2, Sodium 195.9, Carbohydrate 2.1, Fiber 0.4, Sugar 0.8, Protein 0.3
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