{"id":476,"date":"2021-05-13T12:45:20","date_gmt":"2021-05-13T11:45:20","guid":{"rendered":"https:\/\/www.fraser-clark.com\/food\/?p=476"},"modified":"2021-05-13T12:47:03","modified_gmt":"2021-05-13T11:47:03","slug":"thai-green-curry-paste","status":"publish","type":"post","link":"https:\/\/www.fraser-clark.com\/food\/archives\/476","title":{"rendered":"Thai Green Curry Paste"},"content":{"rendered":"\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\"><p>Thai Green curry paste &#8211; made from scratch.  You can control the spiciness without compromising any of the fragrant flavour. <\/p><\/blockquote>\n\n\n\n<p class=\"wp-block-paragraph\">(Originally from <a href=\"https:\/\/www.recipetineats.com\/thai-green-curry-paste-recipe\/\" target=\"_blank\" rel=\"noreferrer noopener\">https:\/\/www.recipetineats.com\/thai-green-curry-paste-recipe\/<\/a>)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The green colour comes from large green cayenne peppers.  The heat comes from the small Thai green chillies.<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>4 large green cayenne peppers<\/li><li>6 small Thai green chillies<\/li><li>Roasted, dried shrimp paste &#8211; note, dried for a green curry (paste for red).  If you use paste here, it won&#8217;t be as green<\/li><li>Galangal<\/li><li>Fresh lemongrass (the key to a green curry &#8211; don&#8217;t use dried!)<\/li><li>Shallots \/ scallions (or baby onions)<\/li><li>Fresh coriander leaves (roots if you can get it!)<\/li><li>Fresh lime zest<\/li><li>Garlic<\/li><li>Small amount of dried spices &#8211; its mostly about the fresh stuff above:  Turmeric, ground coriander, ground cumin and white pepper<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Blend till smooth &#8211; keep in fridge for a day, or freeze.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Other recipes<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">See also <a href=\"https:\/\/www.fraser-clark.com\/food\/archives\/412\">Thai Green Curry<\/a> for another take on the paste.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Fresh Thai Green curry paste.<\/p>\n","protected":false},"author":2,"featured_media":477,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[28,35,43,11,21,57],"class_list":["post-476","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","tag-chicken","tag-condiment","tag-curry","tag-main","tag-spicy","tag-thai"],"_links":{"self":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/476","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/comments?post=476"}],"version-history":[{"count":2,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/476\/revisions"}],"predecessor-version":[{"id":479,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/476\/revisions\/479"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media\/477"}],"wp:attachment":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media?parent=476"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/categories?post=476"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/tags?post=476"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}