Green Curry Paste Recipe Recipe For Lasagna

HOMEMADE THAI GREEN CURRY PASTE

Homemade Thai Green Curry Paste image

Recipe video above. Usually, the main reason to make homemade curry paste is because you just can't get the same intense, fresh flavour in a jar. And while that holds true for green curry paste, the other very big advantage is that you can control the spiciness without compromising flavour or the signature green colour.

Provided by Nagi

Categories Mains

Time 15m

Number Of Ingredients 15

Ingredients

4 green cayenne pepper chilis (, deseeded and chopped (Note 1))
6 Thai green chilis (, chopped (Note 1))
2 red shallots / eschallots (, chopped)
2 lemongrass stems (, trimmed and finely chopped (about 2.5 - 3 tbsp) (Note 2))
2 tbsp galangal (, grated (Note 3))
5 cloves garlic (, chopped)
2.5 tsp dried shrimp paste ((Belacan) (Note 4))
2 tsp lime zest (, grated)
1 tsp ground coriander
1 tsp ground cumin
1/4 tsp white pepper
1/4 tsp turmeric
2 tbsp chopped coriander/cilantro root and stem ((Note 5))
1/4 cup coriander / cilantro leaves (, loosely packed)
2 - 3 tbsp water (, as needed)

Steps:

Combine all ingredients except water in a powerful blender or food processor. I use my Vitamix because it makes the paste smoother.
Blend to a fine paste, scraping down the sides as you go. Add the water as required to help it blend (you may not need any as the herbs and chilis have moisture).
Use to make Thai Green Curry!
Best to use immediately. Otherwise, refrigerate for up to 2 days, or freeze for 1 month.

Nutrition Facts : Calories 51 kcal, Carbohydrate 10 g, Protein 2 g, Cholesterol 28 mg, Sodium 390 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

CHICKEN CURRY LASAGNA

Chicken Curry Lasagna image

My family loves Indian food, and I thought the creamy tomato-based sauce in our favorite curry would be tasty as part of a lasagna. This is a yummy and exciting comfort food for our family! -Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 12

Number Of Ingredients 16

Ingredients

1 tablespoon canola oil
1 medium onion, chopped
4 teaspoons curry powder
3 garlic cloves, minced
1 can (6 ounces) tomato paste
2 cans (13.66 ounces each) coconut milk
1 pound (about 4 cups) shredded rotisserie chicken, skin removed
12 lasagna noodles, uncooked
2 cups part-skim ricotta cheese
2 large eggs
1/2 cup chopped fresh cilantro, divided
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups shredded part-skim mozzarella cheese
Lime wedges

Steps:

Preheat oven to 350°. In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until softened, about 5 minutes. Add curry powder and garlic; cook 1 minute more. Stir in tomato paste; pour coconut milk into skillet. Bring to a boil. Reduce heat and simmer 5 minutes. Stir in cooked chicken., Meanwhile, cook lasagna noodles according to package directions. Drain. Combine ricotta, eggs, 1/4 cup cilantro, spinach and seasonings., Spread a fourth of chicken mixture into a 13x9-in. baking dish coated with cooking spray. Layer with 4 noodles, half the ricotta mixture, a fourth of chicken mixture and 1/2 cup mozzarella. Repeat layers. Top with remaining noodles, remaining chicken mixture and remaining mozzarella., Bake, uncovered, until bubbly, 40-45 minutes. Cool 10 minutes before cutting. Top with remaining cilantro; serve with lime wedges.

Nutrition Facts : Calories 343 calories, Fat 17g fat (11g saturated fat), Cholesterol 68mg cholesterol, Sodium 322mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 20g protein.