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Homemade Vegetarian Thai Green curry paste
Homemade Vegetarian Thai Green curry paste

Before you jump to Homemade Vegetarian Thai Green curry paste recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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Drink water, not alternative beverages. Having a soda or a cup of coffee every occasionally isn’t a bad idea. Using them for your sole source of hydration, however, is dumb. Choosing water as an alternative to other beverage adds to your body’s health and allows it stay hydrated. You’re also cutting hundreds of calories out of your diet— without having to resort to terrible tasting diet food. Water is ordinarily one of the keys to really reducing your weight and leading a healthful lifestyle.

There are a whole lot of things that factor into getting healthy. Intensive gym visits and narrowly defined diets are not always the answer. Little things, when done every day, can do a great deal to help you get healthy and lose pounds. Being smart when you choose your food and activities is where it begins. Getting as much physical exercise as you possibly can is another factor. Remember: being healthy and balanced isn’t just about losing weight. It’s about making your body as strong as it can be.

We hope you got benefit from reading it, now let’s go back to homemade vegetarian thai green curry paste recipe. To make homemade vegetarian thai green curry paste you only need 12 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to prepare Homemade Vegetarian Thai Green curry paste:
  1. You need 1 table spoon -Coriander seeds
  2. Get 1 teaspoon- Cumin seeds
  3. Provide 1/2 tea spoon -Turmeric
  4. Take 1/2 inch- Ginger
  5. You need 6 cloves -Garlic
  6. Prepare 3/4-1 inch - Galangal (Thai Ginger)
  7. Prepare 4 sticks -Coriander leaves
  8. Provide 1 small size -Onion
  9. Get 8-10 - Green chillies
  10. Prepare 2 -Lemon grass bulb
  11. Get 1 tsp - Pink salt
  12. Use 3 -Tender Lemon leaves
Steps to make Homemade Vegetarian Thai Green curry paste:
  1. Slice ginger, galangal, onion, green chillies. Mine was home grown heirloom variety, which is less spicy. If your chilli is spicier, please remove inner seeds.
  2. Remove outer stiff cover from the lemon grass bulb. Then slice it and keep it ready.
  3. Put everything in the mixer jar and make a paste by adding very minimal water. Store this paste in an air tight bottle. This portion suffice for twice.

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