Red Curry Paste Recipe
This Thai Red Curry Paste is simple to make from scratch and is perfect for making all of your favorite Thai food recipes at home, including curries and soups. Perfectly savory, spicy, and delicious, it’s easy to modify many of the ingredients and adjust the heat level - you’ll never want to buy pre-made store-bought curry paste again!
Servings: 2 servings
Calories: 133kcal
Ingredients
- 2 tablespoon fresh ginger - peeled and roughly chopped
- 1 tablespoon lemongrass - lower 1/3 chopped
- 2 teaspoon kaffir lime - peeled and chopped (substitute orange peel)
- ¼ cup shallots - chopped
- 3 tablespoon fresh garlic
- 2 teaspoon salt
- 2 tablespoon shrimp or anchovy paste
- 10 small dried red chillies - to make it spicy, use less if you prefer a more mild curry
- 3 large dried red chillies - seeds removed and soaked in water for 15 minutes
- 1 teaspoon pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 4 cardamom pods - roasted and ground
- ¼ cup fresh cilantro
- water - as needed
Instructions
- Place all ingredients into a heavy duty blender or food processor. Slowly add water as needed and blend until smooth. Store in an air-tight container in the refrigerator for up to one week or freeze and store in 2-4 tablespoon amounts for later use.
Nutrition
Calories: 133kcal | Carbohydrates: 18g | Protein: 15g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 171mg | Sodium: 2874mg | Potassium: 257mg | Fiber: 3g | Sugar: 3g | Vitamin A: 328IU | Vitamin C: 7mg | Calcium: 117mg | Iron: 3mg
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