Curry Paste (Thailand)

15 minutes Prep: 15 minutes

11 calories per serving view nutrition facts

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Ingredients

6	each	dried red chiles	1 1/2 to 2 inches long
2	tablespoons	shallots	or scallions, whites only, minced
1	tablespoon	garlic	minced
1	tablespoon	paprika
1	tablespoon	powdered sereh
1	tablespoon	shrimp paste
1	teaspoon	ginger	ground
1	teaspoon	caraway seeds
1	teaspoon	coriander seeds
1	teaspoon	lemon zest	finely grated
1	teaspoon	salt

Directions

Under cold running water, wash the chilies and remove their stems.

Brush out any seeds that cling to the skin and break the pods into small pieces.

To make red curry paste: combine the chilies, shallots (or scallions), garlic, paprika, sereh, trassi, laso, caraway, coriander, lemon peel and salt in the jar of an electric blender and blend at high speed for 20 to 30 seconds.

Turn off the machine, scrape down the sides of the jar and blend again until the mixture is a smooth paste.

Tightly covered and refrigerated, the paste may be safely kept for a month or so.

To make green curry paste: substitute 6 fresh hot green chilies (about 2 inches long) for the dried red chilies and omit the paprika from the recipe.

Then follow the above directions precisely.

Green curry paste may be covered and refrigerated for about a month.

For a more fiery paste, include some seeds - the hottest part of the chili.

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Nutrition Facts

Serving Size 11g

Amount per Serving

Calories 11 27% of calories from fat

	% Daily Value*
Total Fat 0.0g	1%
Saturated Fat 0.0g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 591mg	25%
Total Carbohydrate 3.0g	1%
Dietary Fiber 1.0g	4%
Sugars 0.0g
Protein 1.0g	1%