Thai Red Curry Paste.
Yield
10 servingsPrep
10 minCook
5 minReady
15 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9 | each |
red chili peppers
dry |
*
|
| ½ | cup |
shallots
peeled and sliced |
*
|
| ¼ | cup |
garlic cloves
chopped |
|
| 2 | tablespoons |
galangal root
cut to strips. |
*
|
| ¼ | cup |
lemongrass
sliced |
|
| 1 | tablespoon |
kaffir lime rind
cut fine. |
* |
| 2 | tablespoons |
coriander seeds
|
|
| 1 | tablespoon |
fennel seeds
|
|
| 1 | tablespoon |
kapi paste
(shrimp/fish paste) |
* |
| 2 | teaspoons |
salt
|
|
| 2 | teaspoons |
sweet bell peppers
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9 | each |
red chili peppers
dry |
*
|
| 118 | ml |
shallots
peeled and sliced |
*
|
| 59 | ml |
garlic cloves
chopped |
|
| 3E+1 | ml |
galangal root
cut to strips. |
*
|
| 59 | ml |
lemongrass
sliced |
|
| 15 | ml |
kaffir lime rind
cut fine. |
* |
| 3E+1 | ml |
coriander seeds
|
|
| 15 | ml |
fennel seeds
|
|
| 15 | ml |
kapi paste
(shrimp/fish paste) |
* |
| 1E+1 | ml |
salt
|
|
| 1E+1 | ml |
sweet bell peppers
|
*
|
Directions
Cut open dry red chili pods.
Discard seeds, and soak in water for a few minutes.
Put all ingredients in a mortar and pound until mixed finely.
