Spicy Thai Red Curry Paste is the base for so many Thai recipes. Whether you are making Thai Panang chicken curry or thai vegetable curry this curry paste comes in handy.
10-12mediumdried red chiliessoaked in hot water for 10-minutes
1stalklemongrassbruised and finely chopped
2sprigscoriander roots
1cupred shallotsroughly chopped
1inchgalangalpeeled and finely chopped
1tablespoongarlicfreshly minced
1teaspoonkaffir lime leaveschopped (about 2 leaves with stems removed)
2teaspoonsshrimp paste
1teaspoonground cumin
1teaspoonground coriander
¼cupreserved chili soaking water
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INSTRUCTIONS
soak dried red chilies in hot water for 10-minutes.
Remove the chilies and chop them up. Place them in a high speed blender. Do not discard the chili soaking water.
Add all other ingredients excluding water. Blend until it forms a smooth but lightly chunky paste.
Add in 2-3 teaspoons of reserved chili soaking water and blend until it reaches your desired consistency.
Scrape the red curry paste into a bowl or any air-tight container. You can store it for 3-4 days in the fridge or you can freeze it for about 3-months.
Nutrition
Nutrition Facts
Authentic Thai Red Curry Paste Recipe
Amount Per Serving
Calories 11Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 14mg5%
Sodium 45mg2%
Potassium 25mg1%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 3IU0%
Vitamin C 1mg1%
Calcium 12mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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