- Servings -
- My Notes -
- 2 stalk Fresh Lemongrass - ends, minced
- 1 bunch Green Onion - green part only
- 3 tablespoon Fresh Ginger - minced
- 5 Kaffir Lime Leaves
- 2 bunch Thai Basil - (1 oz)
- 1.5 teaspoon Ground Coriander - dried
- 1.5 teaspoon Ground Cumin - dried
- 2 tablespoon Fish Sauce
- 2 Lime - juiced
- To make the curry paste place all ingredients into a food processor and process until a thick sauce forms.
We recommend using this as a marinade or soup/sauce base.