Like adding a can of spaghetti sauce to noodles, green curry paste makes preparing curry dishes quick and easy. Homemade green curry paste is typically made with a puree of green chilies, onion, oil and various spices. Make green curry paste in bulk in jars so that whenever you feel like making curry, all you have to do is take a jar out of the pantry. Green curry can be stored in air-tight canning jars for up to one year. Add this to my Recipe Box.
Instructions
1. Sterilize your canning jars and lids in a large pot of boiling water for 15 minutes. Place them on a clean towel to drip-dry. Cover the jars with another towel to retain the heat.
2. Fill the jars with the green curry paste, while the jars are still warm. Leave a 3/4-inch of space at the top.
3. Wipe the rims with a damp, clean towel and affix the lids tightly.
4. Place the jars in a large pot. Fill the pot with water until the water level is 1 1/2 inches above the lids.
5. Place a lid on the pot and bring the water to a boil. Cook the jars for 25 to 35 minutes---until the pop-tops of the lids have been sucked in.
6. Remove the jars and allow them to cool for six to eight hours.
7. Stick adhesive labels to the jars and write an expiration date of one year in the future, using a permanent marker.
8. Keep the jars of green curry paste in a cool, dark place such as a cupboard or your pantry.
Tags: curry paste, green curry paste, green curry, canning jars, clean towel