Red Curry Paste

1
Servings
10m
Prep Time
0m
Cook Time
10m
Ready In


"You won't ever buy store-bought again. I have to fess up - I tore this recipe from a magazine in a waiting room. I think it might have been from Real Simple."

Original recipe yields 1 serving
OK

Nutritional

  • Serving Size: 1 (509.2 g)
  • Calories 388.1
  • Total Fat - 19.5 g
  • Saturated Fat - 12.1 g
  • Cholesterol - 9.6 mg
  • Sodium - 3314.7 mg
  • Total Carbohydrate - 56.2 g
  • Dietary Fiber - 14.2 g
  • Sugars - 19.6 g
  • Protein - 15.2 g
  • Calcium - 193.8 mg
  • Iron - 6.5 mg
  • Vitamin C - 164.2 mg
  • Thiamin - 0.2 mg

Step 1

Place all ingredients in a mini food processor (I use a Magic Bullet), and process until a smooth paste forms. If necessary, add a bit more coconut milk if the blades stop turning.

Step 2

If not spicy enough, add more chili powder.

Step 3

To store, place in an airtight jar and refrigerate up to 2 weeks. This freezes well, too.

This recipe makes enough for one batch of curry for 4 people.


Tips & Variations


  • Mini Food Processor

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