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Curry Paste (Thailand)













Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free


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


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 11g (0.4 oz)
Amount per Serving
Calories 1127% of calories from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 591mg 25%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 1g
Vitamin A 17% Vitamin C 5%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?


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