Name: Thai Red Curry Paste
Total time: PT2400.0S
Yield: 1
Ingredients: 15 Dried Red Chili Pepper; 2 Red Chili Pepper; 3 stalk Lemongrass; 5 clove Garlic; 4 Shallot; 1 inch Galangal; 3 stalk Fresh Cilantro; 3 Kaffir Lime Leaf; 1 tablespoon Whole Coriander Seeds; 2 teaspoon Ground Cumin; 2 teaspoon White Peppercorns; 1 teaspoon Shrimp Paste; 1 cup Water

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Thai Red Curry Paste

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Wok & Skillet

I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!

http://www.wokandskillet.com/

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!

40MINS

Total Time

$9.08

Cost Per Serving

Ingredients

Servings

us / metric

Dried Red Chili Peppers

approximately 2 cups

Red Chili Peppers, deseeded

cut into 1/2-inch pieces

3 stalks

Lemongrass, sliced

only the white portion

5 cloves

Garlic, peeled

Small Shallots, peeled

1 in

Galangal, grated

or Ginger

3 stalks

Fresh Cilantro

Kaffir Lime Leaves, julienned

1 Tbsp

Whole Coriander Seeds

2 tsp

Ground Cumin

2 tsp

White Peppercorns

1 tsp

Shrimp Paste

optional

1 cup

Water

Nutrition Per Serving

VIEW ALL

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.