Nam Prik King (Thai Red Curry Paste)
Recipe: #21658
November 05, 2015
"This is the basic recipe for red curry paste and there is a bit of heat involved. You can store this recipe in a mason jar in the refrigerator for up to 2 weeks and in the freezer for up to 6 months. Makes 1/4 cup using mortar/pestle and 1/2 cup using a blender."
Original is 1 serving
Ingredients
Nutritional
- Serving Size: 1 (333.4 g)
- Calories 204.9
- Total Fat - 2.1 g
- Saturated Fat - 0.3 g
- Cholesterol - 0 mg
- Sodium - 23.5 mg
- Total Carbohydrate - 50.1 g
- Dietary Fiber - 6.7 g
- Sugars - 7.2 g
- Protein - 6.4 g
- Calcium - 118.2 mg
- Iron - 6.8 mg
- Vitamin C - 94.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Remove the stems and seeds from the chilies.
Step 2
Soak the chilies, Kaffir lime rind and galangal in the warm water for 15 minutes. Drain and discard water. Chop mixture along with lemongrass finely.
Step 3
Combine all ingredients in a mortar and using a pestle, grind the ingredients into a smooth paste. You may also use a blender to do the same job but add 1/4 cup water to mixture to aid in blending.
Tips
- Mortar/Pestle
- Blender