The best ever green curry paste to welcome in the season of spring with all of the greens and fragrant aromatics. Use generously in your favourite green curry recipes!
1handful of wild dandelion leaves or organic rocket/arugula
1tsporganic chlorella (cracked cell wall)
2organic shallots
5clovesorganic garlic
1inchnub of organic ginger or galangal
freshly squeezed juice of 1 organic lime + zest
1-2fresh organic lemongrass stems, or 1/4 cup dried lemongrass
4organic Serrano peppers (or 1 cup organic hot peppers of your choice)
1tsp organic ground coriander
1tsporganic ground cumin
1/4tsporganic white pepper
1/2tsporganic ground turmeric
2tbsporganic chopped cilantro root (optional)
2-3tbspfiltered water
Instructions
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.
Notes
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).