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RECIPE
13 INGREDIENTS 5 STEPS 40min

Thai Red Curry Paste

Make your own authentic Thai Red Curry Paste at home from scratch! With just a few minutes of prep time, you will have countless options for Thai Red Curry dishes any day of the week!
Thai Red Curry Paste Recipe | SideChef
Make your own authentic Thai Red Curry Paste at home from scratch! With just a few minutes of prep time, you will have countless options for Thai Red Curry dishes any day of the week!
I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
http://www.wokandskillet.com/
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I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
http://www.wokandskillet.com/
40min
Total Time
10min
Active Time
$9.08
Cost Per Serving

Ingredients

Servings
1
US / METRIC
15
Dried Red Chili Peppers
approximately 2 cups
2
Red Chili Peppers , deseeded
cut into 1/2-inch pieces
3 stalks
Lemongrass , sliced
only the white portion
5 cloves
Garlic , peeled
4
Small Shallots , peeled
1 in
Galangal , grated
or Ginger
3
Kaffir Lime Leaves , julienned
1 Tbsp
Whole Coriander Seeds
1/2 Tbsp
Ground Cumin
1/2 Tbsp
White Peppercorns
1 tsp
(optional)
1 cup
Water
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Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
196
FAT
0.8 g
PROTEIN
3.1 g
CARBS
41.9 g

Author's Notes

Yields 1 cup. The main purpose of the water is to help the blender or food processor blend the ingredients. As soon as the curry paste is blended evenly, stop adding water. It will keep in the fridge in an airtight container for a week, or in the freezer for about 6 months. If freezing, I recommend using ice cube trays. Once frozen, you can store it in a ziplock bag and use it as needed.

Cooking Instructions

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Step 1
Soak the Dried Red Chili Peppers (15) in warm water for 30 minutes.
Step 2
Remove soaked chilies from the water and cut into 1-inch pieces. Remove the seeds as you cut the chilies.
Step 3
Place cut chilies into a blender or food processor, along with Red Chili Peppers (2) , Lemongrass (3 stalks) , Galangal (1 in) , Garlic (5 cloves) , Shallots (4) , Fresh Cilantro (3 stalks) , Kaffir Lime Leaves (3) , Whole Coriander Seeds (1 Tbsp) , Ground Cumin (1/2 Tbsp) , White Peppercorns (1/2 Tbsp) , and Shrimp Paste (1 tsp) .
Step 4
Pulse it a few times, then slowly add about a Tbsp of Water (1 cup) at a time to blend the ingredients to a paste. As soon as you get the consistency you want, stop adding water.
Step 5
Enjoy your curry paste!
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Nutrition Per Serving
Calories
196
% Daily Value*
Fat
0.8 g
1%
Saturated Fat
0.4 g
2%
Trans Fat
0.0 g
--
Cholesterol
0.6 mg
0%
Carbohydrates
41.9 g
15%
Fiber
7.7 g
28%
Sugars
27.0 g
--
Protein
3.1 g
6%
Sodium
80.9 mg
4%
Vitamin D
--
--
Calcium
91.0 mg
7%
Iron
1.6 mg
9%
Potassium
467.4 mg
10%
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