Red Curry Paste
Recipe: #14548
October 11, 2014
Categories: Sauce, Garlic, Thai, One-Pot Meal, Gluten-Free, No Eggs, Non-Dairy, Spices, Spicy, more
"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 is 1 serving
Ingredients
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 by Step Method
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
- Mini Food Processor
0 Reviews
You'll Also Love
