Green Curry Sauce
I bought a jar of green curry paste from the store and after looking at the ingredients realized that it was not vegetarian. I decided to look online to try to find a vegetarian green curry paste recipe but every thing I found had fish oil and shrimp paste in it. So here is my vegetarian version of green curry paste.
Most green curry recipes call for 4 Thai chiles. Feel free to add those if you want it spicy. I try to make all of my recipes mild so that each person can add the amount of spice they want.
A quick note about umeboshi paste. It is made from pickled Japanese plums (ume) that are pureed. They give a salty/sweet taste to the dish and are an excellent replacement of the fish oil and shrimp paste. A container of umeboshi paste is usually 7oz and can be used to make this recipe 3 times with a little left over. Since it is pickled it keeps for a few months in the fridge, some even say it can keep for years. If you can't find it at your local grocery store you can get it online.
Makes: 1 cup of paste (2-4 servings)
Preparation time: 5m
Cooking time: 5m
Total time: 5m
- 1 lemon grass stalk
- 1/2 cup fresh parsley
- 1/2 cup fresh basil
- 1/4 cup lime juice
- 2 teaspoons peeled, chopped ginger
- 1/2 teaspoon cumin
- 1/2 teaspoon ground white pepper
- 1 13.5 ounce can unsweetened coconut milk
- 2 tablespoons umeboshi paste (or 1-2 tablespoons tamari)
Equipment: Vitamix or regular blender
- Cut the root and greenery off the lemon grass, and peel off the outer layer. You should end up with a 3-5 inch long piece. Slice it into 1/2inch chunks and place into the blender.
- Add all of the other ingredients into the blender and puree until smooth.
- See my Green Curry recipe for how to use this Sauce.