Red Curry Paste

Why buy it when you can make it yourself? Of course, the condition is that you have the right ingredients at home!

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 7 minutes
  • Difficulty: 1
  • Spiciness: 2
  • Number of Servings: 4

Ingredients

  • 10 pieces Chili peppers, red chili, dried

  • 1 teaspoon Fish, shrimp

  • 1 spoon Spices, coriander - seeds

  • 2 teaspoons Spices, cumin, seeds

  • 5 pods Garlic, fresh

  • 6 pieces Shallot

  • 2 twigs Lemongrass

  • 1 piece Lime, fresh

  • 6 slice Ginger, fresh

  • 2 spoons Coriander, leaves, fresh

  • 1 teaspoon Spices, pepper, black

  • 1 dl Water

Steps

  1. Wash the chilies and slice them, then soak them in a little warm water for 10 minutes. Wash the lime and grate the zest. Thoroughly wash the lemongrass, remove the tougher outer leaves, and finely chop the stalk. Peel the shallot and garlic, and finely chop them. Peel the galangal and coriander root, slice the galangal thinly, and chop the root.

  2. Place a pan on the stove. Wrap the shrimp paste tightly in aluminum foil and dry roast it for about 2 minutes on each side. Dry roast the coriander and cumin seeds, let them cool, and grind them in a mortar. Blend the chilies with water and all the remaining ingredients in a food processor into a smooth paste. Alternatively, grind all the ingredients into a paste using a mortar.

Nutrition Information (Per 100g)

  • Calories: 148.15 kcal
  • Fat: 1.58 g
    • Saturated Fat: 0 g
  • Carbohydrates: 31.11 g
    • Sugars: 10.72 g
  • Protein: 4.22 g
  • Fiber: 8.79 g

Advice

Red curry paste pairs well with beef, game, duck, and pork. Use organic, unsprayed lime. Galangal can be substituted with ginger. The prepared paste can be stored in a sealed jar in the refrigerator for about 2 weeks.