One of the foundations of Thai curries, a good green curry paste is essential and not at all difficult to make.
This is the base for the most classic of all Thai curries, used in curries with coconut milk/cream, garnished with kaffir lime leaves, chillies and Thai sweet/holy basil. Green curries are generally thinner, hotter and more pungent than red curries.
Makes approximately 160g in total (including a tbsp water) therefore 10 servings of 16g each (approximately one tbsp) at 14 calories per serving.
