Red Curry Paste Recipe

Name: Red Curry Paste
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup small dried red chiles, seeded and coarsely chopped; 10 whole peppercorns; 1 tablespoon whole coriander seed, toasted; 1 teaspoon cumin seed, toasted; 2 stalks fresh lemongrass; 1/4 cup coarsely chopped fresh cilantro root, or leaves and stems; 2 tablespoons finely chopped, peeled fresh galanga or ginger; 1 teaspoon minced wild or domestic lime zest; 2 tablespoons coarsely chopped garlic; 1/4 cup coarsely chopped shallot; 2 teaspoons shrimp paste; 1 teaspoon salt

Servings: persons

1/2 cup small dried red chiles, seeded and coarsely chopped
10 whole peppercorns
1 tablespoon whole coriander seed, toasted
1 teaspoon cumin seed, toasted
2 stalks fresh lemongrass
1/4 cup coarsely chopped fresh cilantro root, or leaves and stems
2 tablespoons finely chopped, peeled fresh galanga or ginger
1 teaspoon minced wild or domestic lime zest
2 tablespoons coarsely chopped garlic
1/4 cup coarsely chopped shallot
2 teaspoons shrimp paste
1 teaspoon salt

1
Place chiles in a small bowl of warm water to soak for 20 minutes.
2
Combine the peppercorns, coriander seed and cumin seed in a mortar and grind to a powder with a pestle, or use a spice grinder.
3
Set aside.
4
Trim any grassy tops and hard roots off the lemongrass, then finely chop the stalk.
5
Place the lemongrass, cilantro, galanga and lime peel in the mortar and grind to break them down.
6
Add the garlic and shallot and grind until a moist paste forms, about 5 minutes.
7
Drain the chiles and add them to the paste in the mortar.
8
Add the spices, shrimp paste and salt and grind well.
9
Transfer paste to a jar, cover tightly and refrigerate.

120

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup small dried red chiles, seeded and coarsely chopped, 10 whole peppercorns, 1 tablespoon whole coriander seed, toasted, 1 teaspoon cumin seed, toasted, and more.

Yes, Red Curry Paste falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Curry Paste

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