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Make this for our Thai Green Curry with Tofu and Vegetables.

Martha Stewart Living, January 2005

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Yield:
Makes 1 1/2 cups
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Ingredients

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Directions

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  • Blend all the ingredients in a blender until smooth.

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Cook's Notes

Paste can be refrigerated, in an airtight container, up to 3 days or frozen up to 3 weeks.

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