Homemade Thai Red Curry Paste
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 1
- salt to taste
- warm water
- 4 oz dried red chilies (i have used medium spicy mexica
- 2 tbsp coriander seeds
- 8 - 10 black pepper corn
- 1 tbsp galangal
- 2 stalks chopped lemon grass (only bottom purple par
- 7-8 garlic cloves
- 2 tbsp onion (shallots) chopped
- 2 tbsp cilantro stems chopped
- 2 tsp lime zest
- Carbohydrate 6.59727001204913 g
- Cholesterol 0 mg
- Fat 1.93376000389367 g
- Fiber 4.96320018899621 g
- Protein 1.40661000271045 g
- Saturated Fat 0.108550000216924 g
- Serving Size 1 1 (434g)
- Sodium 3504.32000000767 mg
- Sugar 1.63406982305292 g
- Trans Fat 0.163995000317717 g
- Calories 34 calories
Soak Dried red chili in warm water for 15 minutes. Keep It aside. First, crush the coriander seeds and black peppercorn in a mortar and pestle. Then add all the ingredients one by one including chili and smashed it up. Add salt and mix well. And Homemade Thai Red Curry Paste is ready. Recipe Notes I made this in mortar and pestle, you may make this in the blender too. Use regular onion if you don't have shallots. You can use ginger if you couldn't find galangal. If you are able to find Kafir Lime (Rinds) or leaves, use the same amount of Line zest that is called for. Homemade Thai Red Curry Paste is easy to make and better than store-bought. This red Thai curry paste creates tastier curries, Thai soups and they are much healthier too. This curry paste is so versatile. You can make soups, pasta, noodles or can east with Indian fritters, Idli Spread it on Dosa or Chillas.
