Wayne Gisslen

Green Curry Paste

Preparation info

  • 15

    oz
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  1. Combine all ingredients in a food processor. Process until the mixture forms a smooth paste.
  2. Refrigerate and use as needed to make curry sauces.

Per 1 ounce (28.35 g): Calories, 60; Protein, 1 g; Fat, 6 g (77% cal.); Cholesterol, 0 mg; Carbohydrates, 3 g; Fiber, 1 g; Sodium, 195 mg.