Red Thai Curry Paste
Ingredients
- 1/2 cup dried red chili peppers ⓘ
- 1 tbsp shrimp paste ⓘ
- 1 tbsp coriander seeds ⓘ
- 1/2 cup chopped shallots ⓘ
- 1/2 cup chopped garlic
- 1/4 cup chopped lemongrass, white stem only ⓘ
- 1/4 cup chopped cilantro roots and stems ⓘ
- 2 tbsp chopped ginger ⓘ
- 6 None birds eye chili pepper, chopped ⓘ
- 2 None kaffir lime leaves, chopped
Instructions
- Place dried chili peppers in a small bowl and cover with boiling water. Set aside 15 mins to soften.
- Meanwhile, wrap shrimp paste in foil to make a flat packet. Place in a small, hot skillet with coriander seeds. Cook for 30 seconds to 1 min to toast and bring out flavor. Allow paste to cool.
- Pound seeds well using a mortar and pestle.
- Drain chili peppers, reserving 1 tbsp of water. Chop coarsely.
- Remove foil from paste. Crumble into bowl of food processor with all other ingredients and reserved water. Process to a smooth paste.
- Transfer to a sterilized airtight jar. Store in refrigerator.
Nutrition & Diet Analysis (per serving)
229
kcal
11% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).