Serves: 5
Total Calories: 99
1. In a food processor, process together the garlic, ginger, chili peppers, and scallions until minced. Add the cilantro, mint, and lime juice and process to make a smooth paste. Remove to a bowl and mix in the garam masala and salt.
2. Heat the oil in a large nonstick wok or saucepan over medium-high heat, add the green paste and cook, stirring over medium heat for the first 2 to 3 minutes and then over medium to low heat until well browned, 10 to 12 minutes. Let cool, then store in an airtight contained for about 1 month in the refrigerator or 6 months in the freezer.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Minty Green Curry Paste recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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