A fiery paste of red chillies, spices and fresh herbs, the Red Curry Paste is used frequently in Thai cooking. Follow this authentic recipe to make some Red Curry Paste, and store it in the refrigerator for using as the base in various soups, curries and rice dishes.
Soaking time: 15 minutes Preparation Time: Cooking Time: Total Time: Makes 1 cup (14 tbsp )
10 whole dry kashmiri red chilles , soaked in warm water for 15 minutes and drained
3/4 cup roughly chopped onions
1/4 cup finely chopped lemon grass (hare chai ki patti)
2 tbsp coriander (dhania) seeds
1 tbsp cumin seeds (jeera)
1 tbsp roughly chopped ginger (adrak)
1 tbsp finely chopped coriander (dhania)
2 tsp roughly chopped garlic (lehsun)
2 tsp grated lemon rind
1/2 tsp white pepper powder
salt to taste
- Combine all the ingredients in a mixer and blend it into a smooth paste using ¼ cup of water.
- Use as required or store refrigerated.
Nutrient values per tbsp
|Vitamin A||14.8 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0 mg|
|Vitamin C||1.1 mg|
|Folic Acid||1.2 mcg|