THAI GREEN CURRY PASTE

Canadian Living - - Cook & Eat -

Hands-on time: 15 min­utes To­tal time: 30 min­utes Makes: about 1 cup

This key in­gre­di­ent in many Asian dishes is prized for its com­plex, spicy kick. To save prep time, skip the tra­di­tional mor­tar-and-pes­tle method and pulse the in­gre­di­ents in a food pro­ces­sor to release their flavour­ful es­sen­tial oils. The op­tional shrimp paste adds a de­lec­ta­ble umami layer but can be omit­ted for a veg­e­tar­ian ver­sion.

2½ tbsp co­rian­der seeds 4 tsp cumin seeds 1 tsp black pep­per­corns 15 whole green chilies 15 green chilies, seeded 4 makrut lime leaves, thinly sliced 4 cloves gar­lic, smashed 2 stalks lemon­grass, outer leaves dis­carded and chopped 2 shal­lots, sliced 2 cups packed coarsely chopped fresh cilantro (with stems) 2 tbsp chopped peeled galan­gal or fresh gin­ger 2 tsp shrimp paste (op­tional) 1 tsp salt

In dry skil­let, toast co­rian­der seeds, cumin seeds and pep­per­corns over medium heat, stir­ring oc­ca­sion­ally, un­til fra­grant, 3 to 4 min­utes; let cool for 5 min­utes. In food pro­ces­sor, pulse un­til finely chopped, about 1 minute. Add whole and seeded chilies, lime leaves, gar­lic, lemon­grass, shal­lots and cilantro. Pulse, oc­ca­sion­ally scrap­ing down side, un­til finely chopped, 3 to 4 min­utes. Add galan­gal, shrimp paste (if us­ing) and salt; pulse un­til evenly mixed, about 1 minute. (Make-ahead: Re­frig­er­ate in glass jar for up to 1 week or por­tion into ice-cube trays and freeze for up to 6 months.)

PER 1 TBSP: about 17 cal, 1 g pro, trace to­tal fat (0 g sat. fat), 4 g carb (1 g di­etary fi­bre, trace sugar), 0 mg chol, 148 mg sodium, 100 mg potas­sium. % RDI: 2% cal­cium, 6% iron, 7% vit A, 13% vit C, 3% fo­late.

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