Simple Red Curry Paste Recipe

Name: Simple Red Curry Paste
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 each red chili peppers dried; 4 slices kaffir lime rind dried; 1 teaspoon coriander seeds whole; 1 teaspoon cumin seeds whole; 2 each lemongrass stalks; 2 each shallots; 4 cloves garlic; 2 tablespoons coriander root; 1 teaspoon shrimp paste; 3 tablespoons vegetable oil

Servings: persons

10 each red chili peppers dried
4 slices kaffir lime rind dried
1 teaspoon coriander seeds whole
1 teaspoon cumin seeds whole
2 each lemongrass stalks
2 each shallots
4 cloves garlic
2 tablespoons coriander root
1 teaspoon shrimp paste
3 tablespoons vegetable oil

1
CRACK DRIED CHILES and shake out seeds.
2
Remove and discard stems.
3
Cover pods with warm water for 15 minutes or until soft.
4
Drain well.
5
Soak dried kaffir lime rind in warm water for 15 minutes or until soft.
6
Do the same if using dried galangal.
7
In an ungreased skillet over medium heat, toast coriander and cumin seeds for 3 minutes or until fragrant.
8
When cool, in a spice mill, finely grind the coriander and cumin seeds; remove and set aside.
9
In the spice mill, individually grind the reconstituted makrut rind, galangal, lemon grass and chilies into a fine powder.
10
As each ingredient is done, remove and transfer it to a mini food processor or blender.
11
Add the shallots, garlic, coriander roots, shrimp paste and reserved coriander mix to the processor or blender.
12
Process or blend the mixture into a smooth paste.
13
Pour the oil down through the feed tube while processing.
14
Transfer mixture to a mortar and pound out any lumps into a smooth paste.

211

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 10 ingredients. The key ingredients include: 10 each red chili peppers dried, 4 slices kaffir lime rind dried, 1 teaspoon coriander seeds whole, 1 teaspoon cumin seeds whole, and more.

Yes, Simple 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.

Simple Red Curry Paste

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