Thai red curry paste

Thai red curry paste

By

Keep this fragrant, flavoursome paste in the fridge to create authentic curries.

The ingredient of Thai red curry paste

  1. 10 dried long red chillies
  2. 1 teaspoon ground coriander
  3. 2 teaspoons ground cumin
  4. 3 red birdseye chillies, chopped
  5. 2cm piece galangal, peeled, chopped
  6. 4 garlic cloves, quartered
  7. 1 small red onion, chopped
  8. 1 lemongrass stalk, white part only, chopped
  9. 1 kaffir lime leaf, finely shredded
  10. 4 coriander roots, washed, finely chopped
  11. 2 teaspoons shrimp paste
  12. 1 tablespoon peanut oil

The instruction how to make Thai red curry paste

  1. Place dried chillies in a small heatproof bowl. Cover with boiling water. Stand for 10 minutes or until softened. Drain.
  2. Meanwhile, place coriander and cumin in a small frying pan over medium heat. Cook for 1 to 2 minutes or until fragrant. Allow to cool completely.
  3. Place dried and fresh chillies, galangal, garlic, onion, lemongrass, kaffir lime leaf, coriander root, shrimp paste and spice mixture in a food processor. Process until finely chopped. Add oil. Blend until a smooth paste forms. Refrigerate in an airtight container for up to 1 week.

Nutritions of Thai red curry paste

fatContent:
saturatedFatContent:
carbohydrateContent:
sugarContent:
fibreContent:
proteinContent:
cholesterolContent:
sodiumContent:

You may also like