This paste is the basis for making a moderately spicy green curry. It is super easy to whip up in a blender and tastes much better than store bought. It will last 2 weeks if refrigerated. See my Thai Green Curry recipe for how to use this paste.
Creamy, spicy, limey, and yet oil and dairy free. This mouth-watering dish is perfect atop some whole grain pasta accompanied by a big leafy green salad.