Thai red curry paste
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This dark, pungent curry paste makes a delightful alternative to dry, ground spices.
ingredients
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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
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
1. Put everything into a food processor and blend to a smooth paste.
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