Thai Red Curry Paste Recipe

Name: Thai Red Curry Paste
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 -20 red chili peppers, seeded; 2 stalks fresh lemongrass, coarsely chopped; 5 shallots, thinly sliced; 1 garlic clove; 1 tablespoon ginger, coarsely chopped (Kha or greater ginger); 3 kaffir lime leaves, chopped; ¼ cup cilantro roots (also called Chinese parsley); ½ teaspoon ground coriander; ½ teaspoon ground caraway seed; 12-1 tablespoon fish sauce (to taste) or 1 teaspoon salt; ¼ teaspoon shrimp paste (optional); 2 tablespoons oil

Servings: persons

15 -20 red chili peppers, seeded
2 stalks fresh lemongrass, coarsely chopped
5 shallots, thinly sliced
1 garlic clove
1 tablespoon ginger, coarsely chopped (Kha or greater ginger)
3 kaffir lime leaves, chopped
¼ cup cilantro roots (also called Chinese parsley)
½ teaspoon ground coriander
½ teaspoon ground caraway seed
12-1 tablespoon fish sauce (to taste) or 1 teaspoon salt
¼ teaspoon shrimp paste (optional)
2 tablespoons oil

1
Combine the ingredients in a good processor and process until smooth.
2
If a mortar and pestle is used, then add oil after all the other ingredients are ground.
3
Refrigerate in a glass container for several months.
4
We have found that this freezes well in either vacuum freezer bags such as the Reynold's brand, just spoon it in, let it get cold in the fridge, then suck the air out, or in the clear sided Rubbermaid freezer containers for up to 2 years.
5
We prefer the bags, as they are more air tight and easier to store.
6
We reseal them and pop them back into the freezer until we need it again.

264

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: 15 -20 red chili peppers, seeded, 2 stalks fresh lemongrass, coarsely chopped, 5 shallots, thinly sliced, 1 garlic clove, and more.

Yes, Thai 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.

Thai Red Curry Paste

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