Thai red curry paste
HB-2335 · Hand-built original · Thai and South-East Asian
Thai red curry paste is a Thai and South-East Asian other built around shrimp. It serves 4. It pairs well with garlic bread and rice.
Thai and South-East AsianOther30 minServes 416 kcalGluten-freeDairy-freeEgg-freeDiabeticLow Fat / Low CholesterolRenal
Main ingredient: shrimp
Pairs well with: garlic bread, rice, grits, lemon wedges, col slaw
Servings:4quantities adjust to match
Ingredients
- 4 dried long red chillies, deseeded
- 2 dried red bird's-eye chillies
- 1 lemongrass stalk, root and outer husks removed, thinly sliced
- 1 thumb-sized piece galangal, peeled and chopped
- 1 lime (preferably makrut), zest only
- 1 tbsp coriander root or stems, chopped
- 1 1/2 tbsp garlic, chopped
- 2 1/2 tbsp shallot, chopped
- 1 tsp shrimp paste
- 1/2 tsp salt
- 2-3 tbsp warm water, as needed
Method
- Cover the dried chillies with warm water and soak for 20-30 minutes until softened, then drain.
- Put the drained chillies in a mortar or small food processor with the salt and pound or blitz to a coarse paste.
- Add the lemongrass, galangal, lime zest and coriander root and pound or blitz again, scraping down as needed.
- Add the garlic, shallot and shrimp paste and continue pounding or blending until you have a smooth, thick paste, adding a spoonful of warm water at a time only if needed to help it move.
- Transfer to a clean jar. It keeps in the fridge for up to 2 weeks, or freeze in ice-cube trays for up to 3 months.
Prep: 30 min · Cook: PT0H0M0S
Nutrition (per serving, where published)
16 kcalCalories
0.8 gProtein
3.1 gCarbs
0 gFat
0 gSaturates
0.4 gFibre
0.7 gSugars
293 mgSodium
2 mgCholesterol
34 mgPotassium
4 mgCalcium
0.1 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data