Red Curry Paste

Course Side Dish

Cuisine Thai

Keyword red curry paste

Calories 52 kcal

Ingredients

2-3 dried red chile peppers soaked in water for at least 30 minutes with seeds removed (more peppers = more spicy)
1 teaspoon toasted cumin
1 teaspoon toasted coriander
3 cloves minced garlic
1 teaspoon finely chopped ginger root
2 teaspoons finely chopped fresh or dried galangal root
2 tablespoons finely chopped lemongrass
2 tablespoons finely chopped shallots

Instructions

Crush all the curry paste ingredients together with a rough stone mortar and pestle until a smooth paste forms, or blend all the ingredients together in a food processor. Cover and set aside.

Recipe Notes

I recommend doubling or tripling the curry paste recipes, then scooping the paste out in little tablespoon heaps on a baking sheet and freezing it, then dumping the little frozen tablespoon servings into a freezer-safe ziplock bag and keeping the bag in the freezer so you have it on hand in pre-measured tablespoon servings for a good long while. Also, to toast the coriander and cumin, place them in a small frying pan over medium heat for about 1 minute until fragrant, then remove from heat.

Nutrition Facts

Red Curry Paste

Amount Per Serving

Calories 52

% Daily Value*

Sodium 9mg0%

Potassium 210mg6%

Carbohydrates 11g4%

Sugar 2g2%

Protein 1g2%

Vitamin A 265IU5%

Vitamin C 4.4mg5%

Calcium 35mg4%

Iron 2.4mg13%

* Percent Daily Values are based on a 2000 calorie diet.