Spring green curry paste to welcome in the first days of spring. It’s a great time to clear out the stagnant energy and heaviness from the winter months and welcome in the new. It’s a powerful, transitional time to re-evaluate and refresh, and to step into the new season with clarity, strength and purpose.
Take advantage of the beginning of spring season. Mother Earth, ever the wiser, provides wild bitter greens magically popping up around this time to help clear out stagnation by aiding detoxification and bile flow, so I’ve used some in my own version of classic Thai green curry paste with the colourful, chemical-free, organic seasonal produce here in Ontario (what would we do without the greenhouses, plants, soil and microbes that create the real wealth?). When we perceive bitter flavours in natural foods, we are really detecting the qualities of ether and air in them, which is important because these elements bring an overall cool, light, and dry characteristic, indicating its qualitative properties, and for whom and when this taste would benefit the most (spring right now for many of us in the Northern hemisphere!).
Seasons oscillate between earth and heaven, their rhythms influencing everything in nature. Now’s a good time for enhancing your metabolism and staying healthy!
This spring green curry paste is the base for some of the most delicious green curries I’ve ever had: versatile, spicy, and simple AF to blitz up in the blender or food processor. Who needs the stale stuff in the jars from the stores? Elevate your soul and nourish your body with local, nutrient dense, organic and wild goodness!
Ingredients you’ll need for this spring green curry paste:
- a handful of cilantro leaves and stems
- a handful of dandelion leaves or arugula (if foraging, ensure the land has not been sprayed with pesticides)
- ginger or galangal
- freshly squeezed juice of 1 lime + zest
- lemongrass stems or dried lemongrass
- 4 Serrano peppers
- ground coriander
- ground cumin
- white pepper
- ground turmeric
- chopped cilantro root
- 2-3 tbsp filtered water
How to make this green curry paste:
All you need to do is blend it up, and use generously in your favourite green curry dishes! Green curry paste will keep in the fridge for up to 1 week, or store well in the freezer for up to 3 months (just store it in silicone ice cube trays or nifty silicone moulds for easy use, then pop it into soups, curries, stews, etc).
Spring Green Curry Paste
- 1 handful of organic cilantro leaves and stems
- 1 handful of wild dandelion leaves or organic rocket/arugula
- 1 tsp organic chlorella (cracked cell wall)
- 2 organic shallots
- 5 cloves organic garlic
- 1 inch nub of organic ginger or galangal
- freshly squeezed juice of 1 organic lime + zest
- 1-2 fresh organic lemongrass stems, or 1/4 cup dried lemongrass
- 4 organic Serrano peppers (or 1 cup organic hot peppers of your choice)
- 1 tsp organic ground coriander
- 1 tsp organic ground cumin
- 1/4 tsp organic white pepper
- 1/2 tsp organic ground turmeric
- 2 tbsp organic chopped cilantro root (optional)
- 2-3 tbsp filtered water
- Simply place all ingredients into a blender or food processor, and reduce into a smooth paste.
- That's it! So simple that you won't need to rely on any pesticide sprayed, industrial seed oil riddled takeout curry.
- Green curry paste will keep in the fridge for up to 1 week, or stored in the freezer for up to 3 months (just store it in ice cube trays or nifty silicone moulds for easy use, then pop it into soups, curries, stews, etc).