Thai green curry paste from The Spice Merchant's Daughter: Recipes and Simple Spice Blends for the American Kitchen by Christina Arokiasamy

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Notes about this recipe

  • TrishaCP on June 25, 2017

    Wow, this is a great curry paste. I used it to make a variation of the Thai green pork curry in this book, using tofu and zucchini instead of pork. I didn't have Thai chiles on hand, so used jalapeños, and because of their size, the volume of the paste was about twice as much as predicted (and thus I needed twice as much of the paste when I made my dish). The jalapeños I used (including their seeds) were moderately spicy, but that worked out ok for us. I used the food processor method of blending, and I had to leave it running for a long time to get it to some type of usable consistency. I think you would get quite a workout if you attempted this with the mortar and pestle with all of the fibrous ingredients used here.

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