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This bold curry paste is a far cry from the curry pastes you buy in a jar.
The key to a vibrant and authentic Thai curry is to use fresh ingredients, as well as taking the time to grind them with a heavy stone mortar & pestle.
The beauty of this recipe is its flexibility, feel free to increase or decrease individual ingredients until the flavor, heat and tang is just how you like it.
This curry paste can be used with any Thai Green Curry recipe, and is especially delicious when made with a variety of fresh & colorful vegetables.
For an eastern twist on a home-cooked classic, try adding green curry paste along with some coconut milk to your next batch of pumpkin soup.
Tip: This curry paste can be frozen for up to a year, just pour into a greased muffin tin. Once frozen, pop the individual servings out and into a freezer bag, they will be ready to go for next time.
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