Thai Red Curry Paste Recipe

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Thai Red Curry Paste
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Ingredients:

Directions:

  1. Place all ingredients in a food processor or blender and process well.
  2. To use immediately, fry the paste in some oil to release flavors before adding meat, tofu or wheat gluten, or vegetables.
  3. Add more coconut milk, as desired. Include the leftover pieces of lemongrass(if using) in your cooking pot - this will add more flavor to the curry.
  4. Before serving, always do a taste test. If not salty enough, add more fish sauce (or vegetarian fish sauce, or soy sauce). If too salty, add a squeeze of lime juice. If too sour, add a little more sugar. If too spicy, add more coconut milk or a little plain yogurt.
  5. When serving, sprinkle fresh coriander and/or ground nuts over the curry.
  6. Store paste in an airtight container in the refrigerator for up to 2 weeks (or longer - the spices will help to preserve it).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 67.71 Kcal (283 kJ)
Calories from fat 26.14 Kcal
% Daily Value*
Total Fat 2.9g 4%
Cholesterol 0.1mg 0%
Sodium 562.87mg 23%
Potassium 239.76mg 5%
Total Carbs 10.27g 3%
Sugars 4.32g 17%
Dietary Fiber 2.56g 10%
Protein 2.3g 5%
Vitamin C 4.9mg 8%
Iron 1.4mg 8%
Calcium 38.5mg 4%
Amount Per 100 g
Calories 106.97 Kcal (448 kJ)
Calories from fat 41.3 Kcal
% Daily Value*
Total Fat 4.59g 4%
Cholesterol 0.16mg 0%
Sodium 889.28mg 23%
Potassium 378.8mg 5%
Total Carbs 16.22g 3%
Sugars 6.82g 17%
Dietary Fiber 4.05g 10%
Protein 3.64g 5%
Vitamin C 7.7mg 8%
Iron 2.1mg 8%
Calcium 60.9mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.1
    Points
  • 2
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • good source of fiber

Bad Points

  • High in Sodium

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