2 stalk fresh lemongrass minced
1 tablespoon coriander (ground)
2 teaspoon cumin (ground)
2 tablespoons Tamari soy sauce
1 teaspoon
maple syrup
1 to 3 green chilies (sliced, to taste)
3 cloves garlic
1 to 2 inches fresh ginger (grated)
2 kaffir lime
leaves
1
cup cilantro
1 teaspoon
sea salt
Handful fresh basil
6 stalks green onions
3 T oil
2 limes juiced
Blend all ingredients in a food
processor.
Store
curry paste in a jar in the refrigerator up to 10 days or more. For longer
storage, transfer paste to an ice cube tray, freeze, and then store in a
freezer-safe bag up to 1 month.
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