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Red Curry Paste

By Carol Anderson

Red Curry Paste

Best-ever red curry paste I've made & really versatile as can be used in curries with any kind of protein or for vegetarian option with firm tofu. Also a great base for laksa. Keeps in the fridge for two weeks, or frozen for up to two months.

Updated at: Wed, 16 Aug 2023 20:34:29 GMT

Nutrition balance score

Good

Glycemic Index

28

Low

Nutrition per serving

Calories399.8 kcal (20%)

Total Fat30.2 g (43%)

Carbs30.5 g (12%)

Sugars6.7 g (7%)

Protein8 g (16%)

Sodium2930.2 mg (147%)

Fiber6.3 g (22%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

2 tspncumin seeds

2 tspncoriander seeds

4birdseye chillies

3lemongrass stalks

roughly chopped, tough parts removed

4cm piece, or ginger, peeled & chopped

6kaffir lime leaves

80gfresh coriander

2 tblspnfish sauce

2 tblspnsunflower oil

Instructions

Step 1

Grind cumin & coriander seeds into a powder with mortar & pestle. Transfer to food processor (or jug if using stick blender).

Step 2

Add remaining ingredients & whizz to smooth, thick paste. (Make approx 1 cup.

Notes

1 liked

0 disliked

Delicious

Fresh

Go-to

Makes leftovers

Spicy

Carol Anderson· last year

Makes leftovers

Best red curry paste ever - bit of mission to make but worth the effort - I use it as a base from all sorts of curries to fish cakes & laksa.