Thai Red Curry Paste recipe

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Ingredients

5 dried red chile peppers, or to taste
2 onions, cut into chunks
2 tablespoons chopped fresh cilantro
1 tablespoon vegetable oil, or more as needed
1 tablespoon chopped garlic
1 tablespoon ground coriander
2 teaspoons lemon zest
2 teaspoons ground cumin
2 teaspoons shrimp paste
2 teaspoons paprika
1 teaspoon whole black peppercorns
1 teaspoon lemon grass powder
1 teaspoon ground turmeric
1 teaspoon salt

Nutrition Info

102.8 calories
carbohydrate: 15 g
cholesterol: 1.6 mg
fat: 4.3 g
fiber: 3.9 g
protein: 2.6 g
saturatedFat: 0.7 g
servingSize: -
sodium: 592.6 mg
sugar: 5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Blend chile peppers, onions, cilantro, oil, garlic, coriander, lemon zest, cumin, shrimp paste, paprika, peppercorns, lemon grass, turmeric, and salt together in a blender until a smooth, paste-like consistency is reached.

Recipe Yield

1 cup

Recipe Note

Great for Thai cooking. I got the recipe a long time ago from a friend, who suggested that making red curry paste is better than buying it in the store;he was right! You can mix the ingredients as you like. Curry is something that can be experimented with and should be! Just make sure that you do not remove the ingredients, as it will remove authenticity. For a more mild curry paste, remove and discard the chile pepper seeds.

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