Homemade thai green curry paste recipe ???
Not as easy to make it look pretty on a plate but this was so yummy!! Thai curry is definitely a real favourite here and I had planned this a couple of evenings ago, however when I looked to find the paste we normally use I realised we had run out. I made this one from scratch instead and it was so easy I definitely think I will make it myself from now on ? plus you can also tailor the heat to suit your taste.
I made two versions of the curry in the end……one full thai curry with jasmine rice (for hubby) and the other a low carb thai curry soup minus the rice for me. Peas and beans are full of protein so this one contained lots of green beans, sugarsnap peas, broad beans and fresh shelled peas to give this dish a high plant based protein content ?
2 garlic cloves
Thumb sized piece of ginger
8 kaffir lime leaves
Tsp black peppercorns crushed
Tsp coriander seeds crushed
Tsp ground cumin
Bunch fresh coriander (stalks and leaves)
2 shallots roughly chopped
4 green finger chillies roughly chopped
2 lemongrass stalks chopped
2 tbsp light soy sauce
3 tbsp olive oil
Zest and juice of 1 lime
Buzz all ingredients in a food processor to form a paste. This will make 2 curries for 4 people so its handy to have a jar ready to keep any leftover in the fridge. Best used within 2 days. I gave our leftover paste to my lovely friend @evietea as I know it’s her fave! ?
Additional ingredients, veggies and coconut milk, seasoning and served with rice, a good squeeze of lime, fresh coriander and a sprinkle of chilli ?
To reduce carb content and make a soup I used 100ml vegetable stock and mixed with a couple of ladles of the sauce/veggies.
2 way thai curry and smiley faces ?❤
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