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Curry Paste
by:
Indigo Mathewson
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Course
Sauce/Dressing
Keyword
Dairy Free
,
Egg Free
,
Nightshade Free
Servings
8
Ingredients
1x
2x
3x
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
Instructions
To make the curry paste place all ingredients into a food processor and process until a thick sauce forms.
Notes
We recommend using this as a marinade or soup/sauce base.