
Thai red curry paste

by:




This dark, pungent curry paste makes a delightful alternative to dry, ground spices.
ingredients
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
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
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
preparation

comments