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Thai Curry Spice Paste

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Submitted by vicki_s

YIELD

1 servings

PREP

10 min

COOK

0 min

READY

10 min

Ingredients

5 5
SMALL SMALL RED CHILI PEPPERS
dried *
1 5
TEASPOON ML CAYENNE PEPPER
1 5
TEASPOON ML BLACK PEPPER
1 15
TABLESPOON ML CORIANDER
whole
1 15
TABLESPOON ML CORIANDER
ground
1 5
TEASPOON ML CARAWAY SEEDS
1 1
X X LEMON ZEST *
8 8
CLOVES CLOVES GARLIC
peeled, minced
4 4
EACH EACH SHALLOTS
peeled, minced *
1 5
TEASPOON ML ANCHOVY PASTE *
6 6
EACH EACH CORIANDER
sprigs *

Directions

Grind the whole spices and add any ground ones.

Into a food processor, pour the mixture and add the remaining ingredients (except for 1 tablespoon of the oil.

Grind as fine as possible. Using a spatula, transfer the paste to a jar and pour in the last tablespoon of oil.

Cap tightly and refrigerate until needed.

Keeps 2 months in the refrigerator.

Makes approximately 8 ounces.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 83g (2.9 oz)
Amount per Serving
Calories 276 20% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 51mg 17%
Sodium 109mg 5%
Total Carbohydrate 12g 12%
Dietary Fiber 6g 22%
Sugars g
Protein 49g
Vitamin A 19% Vitamin C 48%
Calcium 34% Iron 36%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber, Low Sodium
 

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