{"id":11254,"date":"2018-07-10T14:01:04","date_gmt":"2018-07-10T02:01:04","guid":{"rendered":"https:\/\/ascensionkitchen.com\/?p=11254"},"modified":"2019-03-12T11:59:09","modified_gmt":"2019-03-11T22:59:09","slug":"thai-green-curry-paste-recipe","status":"publish","type":"post","link":"https:\/\/ascensionkitchen.com\/thai-green-curry-paste-recipe\/","title":{"rendered":"Thai Green Curry Paste Recipe"},"content":{"rendered":"

There’s nothing much traditional about this recipe – it’s an entirely vegan (no shrimp paste\/fish sauce!) green curry paste whipped up in no time using a food processor. Once you’ve made it a few times to get the spice to your liking, you can double or triple the recipe, then spoon it into ice cube cavities to freeze for later use. Did I mention this was super speedy?!<\/em><\/p>\n

\"A<\/p>\n

Homemade green curry paste for the win today! A warning for the purists – turn away now, because this is certainly not an authentic recipe. It is however an incredibly fragrant, zingy, gingery, spicy and all-round delicious one that you’ll be able to whip up in 10-15 minutes flat.<\/p>\n

Before we kick things off, this is a recipe you’ll need to make at least once or twice – adjusting it to your liking along the way. For this reason, it’s a small-ish sized batch, but you can scale that bad boy up once you’ve got it just-so.<\/p>\n

The great thing about making this up on a larger scale, is that you can freeze it in smaller portions then thaw and enjoy for a ridiculously quick mid-week meal.<\/p>\n

You’ll love this because it’s:<\/strong><\/p>\n