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Thai Red Curry Paste

Ajlake

"Great for Thai cooking. I got the recipe a long time ago from a friend, who suggested that making red curry paste is better than buying it in the store; he was right! You can mix the ingredients as you like. Curry is something that can be experimented with and should be! Just make sure that you do not remove the ingredients, as it will remove authenticity. For a more mild curry paste, remove and discard the chile pepper seeds."
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Ingredients

15 m servings 103 cals
Original recipe yields 4 servings (1 cup)

Nutrition

  • Calories:
  • 103 kcal
  • 5%
  • Fat:
  • 4.3 g
  • 7%
  • Carbs:
  • 15g
  • 5%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 593 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

{{model.addEditText}} Print
  • Prep

  • Ready In

  1. Blend chile peppers, onions, cilantro, oil, garlic, coriander, lemon zest, cumin, shrimp paste, paprika, peppercorns, lemon grass, turmeric, and salt together in a blender until a smooth, paste-like consistency is reached.

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Reviews

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A very good alternative to store-bought, which allows you to adjust the flavors to your prefencence and ingredients to your diet. I soaked the chilis in some water beforehand and think this help...