Thai Red Curry Paste
Bold and versatile for curries and beyond
Servings 10 servings
Calories 11kcal
Ingredients
- 10 dried red chilies
- 1 inch galangal diced (ginger can be used as a substitute)
- 1 stalk lemongrass diced
- 2 cloves garlic diced
- 2 Kaffir lime leaves
- 2 shallots diced
- 2 tablespoons lime juice
- 2 teaspoons coriander seeds
- 1 teaspoon sea salt
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
Instructions
- Rehydrate the chilies (see instruction link in notes below), then roughly chop them.
- Place the chilies into a mortar and pestle and grind them into a rough paste (not to your final preferred consistency..
- Add remaining ingredients to the chili paste and continue to grind the mix into a paste of your desired consistency.
Notes
If your paste is too thick, add water to thin the paste to your desired consistency. The red chilies used will determine the overall heat of this recipe.
Nutrition
Calories: 11kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Sodium: 234mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Vitamin A: 137IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 0.4mg