Thai Red Curry Paste
Ingredients
-
8–12
pieces
Thai chilies, fresh or dried
-
2
teaspoon
fine sea salt
-
1
tablespoon
coriander seeds or ground coriander
-
1
teaspoon
cumin seeds or ground cumin
-
1
teaspoon
white peppercorn or ground white/black pepper
-
½
teaspoon
ground cardamom
-
½
cup
lemongrass, white parts only, finely chopped
-
2
tablespoon
galangal, sliced thin and finely chopped
-
½
cup
shallot, chopped
-
8
cloves
garlic
-
1
tablespoon
kaffir lime zest or regular lime zest
-
1
tablespoon
lime juice
-
2 ½
tablespoon
cilantro stems or roots
-
1
tablespoon
shrimp paste
-
1–3
teaspoon
water as needed
-
1–2
tablespoon
paprika for color
Instructions
- Soak the dried Thai chilis in water until soft, then drain, pat dry, and chop into small pieces.
- Toast the coriander, cumin, and white peppercorns in a dry skillet until fragrant, then let cool and grind into powder.
- In a food processor, combine all ingredients and pulse, adding just enough water to create a smooth paste.
- For the mortar and pestle method, pound the chilis and salt until smooth, then add lemongrass and galangal and pound to paste.
- Pound garlic, shallot, lime zest, and cilantro stems into a paste, mixing in the ground spices and salt.
- Finally, add the shrimp paste and mix thoroughly, adding paprika for color.
Nutrition Facts (estimated)
Servings
1 cup
Calories
53
Total fat
0.3g
Total carbohydrates
7.4g
Total protein
1g
Sodium
716.6mg
Cholesterol
0.4mg
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