Thai Red Curry Paste Recipe

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Thai Red Curry Paste
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Ingredients:

Directions:

  1. Combine the ingredients in a good processor and process until smooth. If a mortar and pestle is used, then add oil after all the other ingredients are ground. Refrigerate in a glass container for several months.
  2. We have found that this freezes well in either vacuum freezer bags such as the Reynold's brand, just spoon it in, let it get cold in the fridge, then suck the air out, or in the clear sided Rubbermaid freezer containers for up to 2 years. We prefer the bags, as they are more air tight and easier to store. We reseal them and pop them back into the freezer until we need it again.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 161.87 Kcal (678 kJ)
Calories from fat 41.19 Kcal
% Daily Value*
Total Fat 4.58g 7%
Cholesterol 0.6mg 0%
Sodium 217.82mg 9%
Potassium 746.03mg 16%
Total Carbs 27.96g 9%
Sugars 14.02g 56%
Dietary Fiber 5.48g 22%
Protein 5.63g 11%
Vitamin C 196.9mg 328%
Iron 2.4mg 13%
Calcium 59.8mg 6%
Amount Per 100 g
Calories 69.88 Kcal (293 kJ)
Calories from fat 17.78 Kcal
% Daily Value*
Total Fat 1.98g 7%
Cholesterol 0.26mg 0%
Sodium 94.04mg 9%
Potassium 322.08mg 16%
Total Carbs 12.07g 9%
Sugars 6.05g 56%
Dietary Fiber 2.36g 22%
Protein 2.43g 11%
Vitamin C 85mg 328%
Iron 1mg 13%
Calcium 25.8mg 6%

* 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

  • 2.8
    Points
  • 4
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free

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