Ingredients for Thai Red Curry Paste
- 1 cup shallots, roughly chopped
- 4 stalks lemongrass, white part only, finely chopped
- Red Chilies
- Garlic Cloves
- Gingerroot
- Black Pepper
- Ground Cumin
- Coriander Seeds
- 2 tablespoons fish sauce
- Lime Zest
- Sugar
- Chili Powder
- Coconut Milk
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How to Make Thai Red Curry Paste
- Combine all ingredients in a food processor or high-powered blender. Process until a smooth paste forms, scraping down the sides as needed.
- For immediate use: Heat 2 tablespoons of oil in a pan over medium heat. Add the paste and fry for 5-7 minutes, stirring constantly, until fragrant and the oil separates slightly. This step enhances the flavors.
- Add your choice of protein (chicken, tofu, seafood, etc.) and/or vegetables to the pan and cook until tender.
- Stir in coconut milk (amount to your liking) and simmer for 10-15 minutes, allowing the flavors to meld.
- Include the leftover lemongrass pieces from chopping in your cooking pot for an added layer of flavor. Remove before serving.
- Taste and adjust seasoning. Add more fish sauce for saltiness, lime juice to reduce saltiness, sugar to counteract sourness, or coconut milk/plain yogurt to tone down the spice level.
- Garnish with fresh coriander leaves and/or toasted ground nuts before serving. Enjoy!
- Store leftover paste in an airtight container in the refrigerator for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
181 g
Sugar
62g
Fat
80g
Carbs
14g
