Name: Thai Red Curry Paste
Yield: 4 servings
Ingredients: 6 red chillies, fresh long and chopped; 1 teaspoon dried chilli flakes, soaked in 1 teaspoon hot water for 5 minutes; 3 French shallots, chopped; 2 sticks lemongrass, white part only sliced; 4 kaffir lime leaves, shredded; 6 garlic cloves; ginger root (4cm piece ginger, sliced); 1 teaspoon lime zest, finely grated; 1 tablespoon lime juice; 3 teaspoon coriander seed (or 1 tablespoon ground coriander); 1 teaspoon cumin seeds (or 2 teaspoons ground cumin); 1/2 teaspoon whole black peppercorns; 1 tablespoon oil (vegetable oil)

13
Ingredients

5m
Prep Time

0m
Cook Time

5m
Ready In

Recipe: #30601

October 10, 2018

Categories: Thai, No Eggs, Non-Dairy, Vegan, Vegetarian, Lime, Spices, more

recipe by:
ImPat

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"From one of our national supermarkets and their free monthly magazine June 2018. NOTE makes 1 1/2 cups"

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (363.5 g)
Calories 240.9
Total Fat - 10.8 g
Saturated Fat - 2.7 g
Cholesterol - 246 mg
Sodium - 198 mg
Total Carbohydrate - 31.9 g
Dietary Fiber - 11.3 g
Sugars - 5.3 g
Protein - 14 g
Calcium - 164.1 mg
Iron - 4.2 mg
Vitamin C - 93.5 mg
Thiamin - 0.2 mg

Step by Step Method

Step 1

Place all ingredients in the bowl of a small food processor and process for 2 to 3 minutes, scraping down the side of the bowl occasionally, until finely chopped paste forms.

Thai Red Curry Paste

Ingredients

Nutritional

Step by Step Method

Step 1

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