1. Place all ingredients in a food processor or blender. Process well. 2. To use the paste immediately, first fry it in a little oil until fragrant. Then add coconut milk plus your meat, seafood, or pasta and/or vegetables. Also add leftover lemon grass stalk. 3. When cooked, always do a taste taste for salt and spice. Add more fish 4. or soy sauce if not salty enough, or more chilies if not hot enough. If 5. too spicy, add more coconut milk. If too salty, add a squeeze of lime juice. 6. When serving, top your green curry recipe with another generous helping 7. of fresh basil. 8. You can store your green curry paste in an airtight container in the 9. refrigerator for use later. Paste will last 2 weeks (or longer), as the 10. spices help to preserve it. ---------------------------------------------------------------------------
Nutrition
Ingredients
