Our Veggie Kitchen

I've been playing with this recipe to get a good combination of hot and spicy, sweet and savory. And this recipe is well worth the effort. And, with tons of test batches, I've started putting it on everything: mixed into vegenaise (heaven!), schmered on a Thai Burger, or mixed into soup and even a coconut curry or two. This curry paste is delicious and only takes about half an hour to make. And, make it yourself and be assured that there is absolutely no fish sauce or shrimp paste.



Green Curry Paste
1 tbs coriander seed
1 tsp cumin seed
1 tsp black pepper
1/4 cup shallots, chopped
6 cloves garlic, chopped
2 tbs galangal, chopped
2 stalks lemon grass, chopped
6 kaffir lime leaves, chopped
1 lime, juiced & zested
1/4 cup cilantro, chopped
1/2 tsp salt
10-15 Thai chillies, chopped with seeds (depending on size)

Dry fry the coriander and cumin seeds over medium heat until the cumin begins to toast. Remove from heat and set aside until cool. Grind in a spice grinder and combine with the remaining ingredients. Blend in a blender or a spice grinder (in batches). I run the mixture through my spice grinder twice in two batches each. I don't think a blender would work well unless yours is better than mine (which is highly likely). Makes about 1 cup.

16 servings: 25 cal (0g fat, 6g carbs, 1g protein)