Skinny Thai Green Curry Paste

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs. When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

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Serves: 1 x 25cl Jar (enough for 6 servings)

INGREDIENTS
3-6 medium heat green Chiles (depending on how hot you like it)
6 green salad onions
Small bunch coriander
2 roughly chopped lemon grass stalks – outer leaves removed
Thumb sized chunk of ginger, peeled and roughly chopped
4 cloves Garlic, peeled and roughly chopped
2 tsp fish sauce
6 Kaffir lime leaves
Zest and juice of 1 lime
½ tsp salt
½ tsp black pepper
1 tbsp dried coriander
½ tbsp. cumin
1 tsp shrimp paste (usually gluten free, but check if required)

INSTRUCTIONS
Place all of the ingredients in a mini food processor and blend until desired consistency is reached. (Blend until finely chopped for a curry that will be lighter green with flecks of coriander in or blend until a smooth paste forms if you don’t want the speck of coriander).

NOTES
Will keep in a sealed jar in the fridge for up to 1 week.

From kitchensanctuary.com