Name: Thai Green Curry Paste
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

As C.S. Lewis once said, “Whatever is not eternal is eternally out of date.” It is simple logic. Why not invest myself it that which will last forever and matter most in this life? Do I have the faith to believe that? Do I have a deep satisfaction for all that God promised me in Christ Jesus, beginning now? If so, I will value that which is really valuable. And in order for that to happen, I need the Lord to continually help me to keep my gaze in the right place because the things of this world oftentimes seem so right and attractive, don’t they? It’s so easy to worship the creation over the Creator, isn’t it? But God has designed it where ultimate fulfillment is only to be found in the eternal realm. So if we choose not to go that route we are programmed for failure.

Randy Smith

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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