Thai Red Curry Paste

Name: Thai Red Curry Paste
Prep time: 30 min
Total time: 30 min
Cuisine: Asian, Thai
Ingredients: 2 stalks lemongrass, white part; 2 tbsp galangal, chopped; 1/4 cup shallot, chopped; 6 cloves garlic, chopped; 2 tsp shrimp paste; 1/2 tsp white peppercorns; 30 g dried red chillies; 2 cilantro root

3 steps

Prep:30min

Making your own Thai curry paste is super easy and will taste WAY better than the store bought stuff. You can make a large batch of this in advance and keep it in your fridge for up to 2 weeks or in the freezer for several months.

Updated at: Fri, 26 Jul 2024 10:27:43 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories98.8 kcal (5%)

Total Fat2.6 g (4%)

Carbs19.6 g (8%)

Sugars2.6 g (3%)

Protein4.6 g (9%)

Sodium471.3 mg (24%)

Fiber7 g (25%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2 stalkslemongrass

2 Tbspgalangal

¼ cupshallot

2 tspshrimp paste

½ tspwhite peppercorns

30gdried red chillies

2cilantro root

Instructions

Step 1

Soak the dried red chillies in hot water for 20-30 minutes to soften them. Meanwhile if you are using a mortar and pestle, prepare the ingredients.

dried red chillies30g

Step 2

Cut the soaked chillies into small pieces and add them to a mortar and pestle (or food processor) and combine the ingredients. Pounding in a mortar and pestle will release more flavourful compounds from the ingredients, but will take longer (10-15 min).