| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Thai |
Vegtime3 |
1 |
servings |
INGREDIENTS
| 2 |
ts |
Grated lemon zest |
| 2 |
tb |
Chopped fresh cilantro |
| 1 |
lg |
Clov garlic |
| 1 |
md |
Shallot; roughly chopped |
| 1 |
sm |
Hot green chile pepper |
|
|
Seeded and roughly chopped |
| 1 |
ts |
Ground ginger |
| 1/2 |
ts |
Freshly ground black pepper |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Grated nutmeg |
| 1 |
tb |
Vegetable broth |
| 1 |
ts |
Canola or vegetable oil |
INSTRUCTIONS
MAKES 1/3 CUP DAIRY-FREE Use with Thai Potato Curry (See separage recipe.)
This paste is commonly used not only for curries but for many other Thai
dishes as well. The paste will keep in the refrigerator up to three weeks.
Place all ingredients in blender or food processor and process to a coarse
paste.
Per 1-tablespoon serving: 10 cal.; 0 prot.; 0 total fat (0 sat. Fat; 1g
carb.; 0 chol.; 1mg sod.; 0 fiber
Converted by MC_Buster.
Recipe by: Vegetarian Times, January 1999, page 52
Converted by MM_Buster v2.0l.
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