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Simple Red Curry Paste

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Recipe

 

Yield

1 batch

Prep

10 min

Cook

10 min

Ready

1 hrs
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
10 each red chili peppers
dried
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4 slices kaffir lime rind
dried
*
1 teaspoon coriander seeds
whole
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1 teaspoon cumin seeds
whole
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2 each lemongrass
stalks
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2 each shallots
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4 cloves garlic
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2 tablespoons coriander root
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1 teaspoon shrimp paste
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3 tablespoons vegetable oil
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Ingredients

Amount Measure Ingredient Features
1E+1 each red chili peppers
dried
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4 slices kaffir lime rind
dried
*
5 ml coriander seeds
whole
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5 ml cumin seeds
whole
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2 each lemongrass
stalks
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2 each shallots
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4 cloves garlic
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3E+1 ml coriander root
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5 ml shrimp paste
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45 ml vegetable oil
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Directions

CRACK DRIED CHILES and shake out seeds.

Remove and discard stems.

Cover pods with warm water for 15 minutes or until soft.

Drain well.

Soak dried kaffir lime rind in warm water for 15 minutes or until soft.

Do the same if using dried galangal.

In an ungreased skillet over medium heat, toast coriander and cumin seeds for 3 minutes or until fragrant.

When cool, in a spice mill, finely grind the coriander and cumin seeds; remove and set aside.

In the spice mill, individually grind the reconstituted makrut rind, galangal, lemon grass and chilies into a fine powder.

As each ingredient is done, remove and transfer it to a mini food processor or blender.

Add the shallots, garlic, coriander roots, shrimp paste and reserved coriander mix to the processor or blender.

Process or blend the mixture into a smooth paste.

Pour the oil down through the feed tube while processing.

Transfer mixture to a mortar and pound out any lumps into a smooth paste.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 20g (0.7 oz)
Amount per Serving
Calories 10585% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 3mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 2g
Vitamin A 1% Vitamin C 6%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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