Thai Green Paste – a delicious recipe with bunches coriander, ginger, garlic, spring onions, green chilies, turmeric powder. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Chop the roots of the bunches of coriander and put in the blender and give a quick burst to break up.
2
Now add the coriander stems to the blender and give another quick burst.
3
Chop the leave section into segments and add to the blender and give quick bursts (you may have to do the leaves in batches depending on the size of your blender) and with each burst and as you blend down you can add more until you have mixed all and then transfer to a bowl.
4
Put the garlic, ginger and chillies (including seeds) and roughly chopped spring onion and blend and then add to the coriander mix and mix both well together.
5
Now add the turmeric (use a metal spoon unless you want yellow staining), fish sauce and then gradually add the olive oil to you get the consistency you want.
6
Put the mix into an airtight container and keep in the fridge and it will keep for 7 days.
664
kcal
Calories
50
g
Fat
49
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 bunches coriander (including the roots and well washed), 50 g ginger (fresh chopped), 4 garlic cloves (peeled), 4 spring onions (scallion chopped), and more.
Yes, Thai Green Paste falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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