Thai red curry paste


by: Jersey Cook

This dark, pungent curry paste makes a delightful alternative to dry, ground spices.


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serves: 4

5 large medium-hot red chile peppers (stems removed, then roughly chopped)

piece 1-inch (2.5-cm) of fresh ginger (chopped)

2 stalks lemongrass (outer leaves removed and core roughly chopped)

6 cloves garlic

3 shallots (roughly chopped)

1 teaspoon ground coriander

1 teaspoon ground cumin

1/4 teaspoon blachan (Thai shrimp paste)

2 teaspoons paprika

1/2 teaspoon turmeric powder

1 teaspoon salt

1 tablespoon sunflower oil

Nutrition Facts
Thai red curry paste

Servings Per Recipe: 4

Amount per Serving

Calories: 85

  • Total Fat: 4 g
  •     Saturated Fat: 0.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 602.8 mg
  • Total Carbs: 12.1 g
  •     Dietary Fiber: 2.2 g
  •     Sugars: 3.7 g
  • Protein: 1.7 g

how is this calculated?

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1.  Put everything into a food processor and blend to a smooth paste.

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