Ingredients for Red Curry Paste
- Dried Red Chilies
- Garlic Cloves
- Fresh Lemongrass
- 1 inch piece galangal, peeled and roughly chopped
- Lime Rind
- Coriander Roots
- Fresh Ground White Pepper
- 1 tablespoon shrimp paste (belacan)
- Ground Cumin
- Ground Coriander
- Red Paprika
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How to Make Red Curry Paste
- Soak 10-12 dried red chilies in 5 tablespoons of hot water for 1-2 hours to soften.
- Combine the soaked chilies (with their soaking liquid) and all remaining ingredients in a high-speed blender, adding ingredients in the order listed below.
- Blend until completely smooth, using a rubber spatula to scrape down the sides as needed. This may take several minutes.
- Store any unused paste in an airtight container in the refrigerator for up to 2 weeks, or freeze for longer storage. Wrap portions in tin foil for easy single-use freezing.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
12g
Fat
0g
Carbs
2g