Thai yellow curry paste
Thai yellow curry paste is way better than store bought curry. It's great as as a marinade for any meat or fish, as a salad dressing, in a soup or as a sauce.
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Servings: 1 cup
Calories: 131kcal
Ingredients
- 1 brown onion peeled and roughly chopped
- 30 g lemongrass
- 4 small dried chilis
- 5 g fresh ginger
- 2 garlic cloves peeled
- 5 g fresh coriander
- 3 teaspoon dried turmeric
- 2 teaspoon fish sauce
- ½ teaspoon dried coriander
- 1 teaspoon cumin
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 teaspoon lime juice
Instructions
- Place the onion, lemongrass, chili, ginger and garlic in a food processor and process until fine.
- Scrape down the sides and process again.
- Add the rest of the ingredients and process until it forms a smooth paste.
- You may need to scrape the sides and process a few times.
Nutrition
Calories: 131kcal | Carbohydrates: 29g | Protein: 4g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Sodium: 2123mg | Potassium: 720mg | Fiber: 5g | Sugar: 6g | Vitamin A: 907IU | Vitamin C: 17mg | Calcium: 108mg | Iron: 7mg
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
