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Thai Red Curry Paste.

Submitted by Bailey

YIELD

10 servings

PREP

10 min

COOK

5 min

READY

15 min

Ingredients

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 *

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.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 8g (0.3 oz)

Amount per Serving

Calories 11 24% of calories from fat

% Daily Value *

Total Fat 0g 0%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 473mg 20%

Total Carbohydrate 1g 1%

Dietary Fiber 1g 3%

Sugars g

Protein 1g

Vitamin A 0% • Vitamin C 2%

Calcium 2% • Iron 3%

* based on a 2,000 calorie diet How is this calculated?

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