Red Curry Paste
100%
1
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 recipe
Calories400.7 kcal (20%)
Total Fat30.2 g (43%)
Carbs30.8 g (12%)
Sugars6.8 g (8%)
Protein8.1 g (16%)
Sodium2930.3 mg (147%)
Fiber6.3 g (23%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
2 tspncumin seeds
2 tspncoriander seeds
4birdseye chillies
chopped
3lemongrass stalks
roughly chopped, tough parts removed
4 cmgalangal
piece, or ginger, peeled & chopped
2shallots
chopped
5garlic cloves
chopped
6kaffir lime leaves
or finely grated zest 1 lime
80 gmfresh coriander
stalks only
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
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Delicious
Fresh
Go-to
Makes leftovers
Spicy
