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Thai Red Curry Paste


"Great for Thai cooking. I got the recipe a long time ago from a friend, who suggested that making red curry paste is better than buying it in the store; he was right! You can mix the ingredients as you like. Curry is something that can be experimented with and should be! Just make sure that you do not remove the ingredients, as it will remove authenticity. For a more mild curry paste, remove and discard the chile pepper seeds."
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15 m servings 103 cals
Original recipe yields 4 servings (1 cup)

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  • Prep

  • Ready In

  1. Blend chile peppers, onions, cilantro, oil, garlic, coriander, lemon zest, cumin, shrimp paste, paprika, peppercorns, lemon grass, turmeric, and salt together in a blender until a smooth, paste-like consistency is reached.

Nutrition Facts

Per Serving: 103 calories; 4.3 g fat; 15 g carbohydrates; 2.6 g protein; 2 mg cholesterol; 593 mg sodium. Full nutrition

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Some 2 more red chilies and 5 mm slice of Galangal was added.

A very good alternative to store-bought, which allows you to adjust the flavors to your prefencence and ingredients to your diet. I soaked the chilis in some water beforehand and think this help...