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Thai Red Curry Paste
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Thai Red Curry Paste

Bold and versatile for curries and beyond
Course Paste
Keyword Thai Pepper
Prep Time 25 minutes
Total Time 25 minutes
Servings 10 servings
Calories 11kcal

Ingredients

Instructions

  • Rehydrate the chilies (see instruction link in notes below), then roughly chop them.
  • Place the chilies into a mortar and pestle and grind them into a rough paste (not to your final preferred consistency..
  • Add remaining ingredients to the chili paste and continue to grind the mix into a paste of your desired consistency.

Notes

If your paste is too thick, add water to thin the paste to your desired consistency. The red chilies used will determine the overall heat of this recipe.

Nutrition

Calories: 11kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Sodium: 234mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Vitamin A: 137IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 0.4mg