Thai Red Curry Paste
This easy vegetarian Thai red curry paste takes just 10 minutes to make and is full of fresh flavors! Perfect for Thai red curry, stir-fries, soups, or egg fried rice. Vegan-friendly and a zero-oil recipe too!
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Ingredients
- 2 shallots chopped
- 1 lemongrass stem trimmed and finely chopped (about 2.5 - 3 tbsp)
- 2 tbsp galangal
- 1/2 tsp lime zest
- 1 tsp ground coriander
- 1 tsp ground cumin
- fresh turmeric small piece
- Fresh Coriander thin bunch
- 6 kaffir lime leaves
- 3-4 red chilis soaked in water
Instructions
- Add all ingredients and a little water to a blender or food processor, then blend to smooth paste.
- Keep scraping down the sides while you are blending and add more water, if required.
- Once the paste is ready, use it immediately to make Thai red curry! or refrigerate for upto 2 days or you can freeze it for about a month.
Rekha's Notes
Nutrition Values
It is calculated on the basis this quantity makes curry for 8 people so I have listed it as 8 servings and divided the calories as per that assumption
Nutrition
Calories: 58kcalCarbohydrates: 12gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gSodium: 11mgPotassium: 332mgFiber: 2gSugar: 6gVitamin A: 657IUVitamin C: 99mgCalcium: 35mgIron: 2mg