Thai Red Curry Paste Recipe
A Thai Red Curry Paste is an essential ingredient in a Thai red curry and many more of my recipes.
Servings 350 grams
Calories 702kcal
Ingredients
- 10 Dried Red Chilli Peppers
- 5 Red Birds Eye Chilli Peppers
- 1½ tablespoon Coriander Seeds
- 1 tablespoon Cumin Seeds
- ½ tablespoon Black Peppercorns
- 1 teaspoon Coarse Sea Salt
- 35 g Ginger 1 Thumb Sized Piece
- 2 Sticks Lemongrass
- 10 Cloves Garlic
- 150 g Shallots 4-5
- 1 Lime (zest only)
Instructions
- Soak the dried chillis in cold water for 15 minutes.
- Toast the seeds and pepper off in a dry pan for about 1 minute and then grind in a spice grinder or pestle and mortar.
- Peel and roughly chop your ginger.
- Remove the outer leaves and coarsely chop your lemongrass.
- Peel your garlic.
- Remove the tops of the chilis.
- Add all of the ingredients, including the spice mix, to a blender and then blitz into a paste.
I like to transfer this to a pestle and mortar and pound; this helps break down some of the ingredients rather than chopping them.
Notes
The calorific value of this recipe relates to the full amount of the paste.
Nutrition
Serving: 1 | Calories: 702kcal | Carbohydrates: 159g | Protein: 26g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Cholesterol: 11mg | Sodium: 9448mg | Fiber: 23g | Sugar: 45g
