Thai red curry paste, general purpose

Time

20 minutes total

Storage notes

Keeps in the fridge for up to 5 days; freezer for 3 months

Difficulty

very easy

Yield

300 g (servings 20 )

Ingredients

Weight

Volume

Procedure

Shallot, roughly chopped

20 g

2 tbsp

Lemongrass, minced

40 g

1 stalk

Red chilis, roughly chopped

60 g

2 pepper

Garlic, roughly chopped

12 g

4 cloves

Ginger, sliced

9 g

1 thumb-sized

Tomato purée

30 g

2 tbsp

Cumin, ground

2.5 g

1 tsp

Coriander, ground

1.4 g

¾ tsp

White pepper, ground

0.6 g

¼ tsp

Fish sauce

36 g

2 tbsp

Shrimp paste

5 g

1 tsp

Sugar

4.2 g

1 tsp

Chili powder

8 g

1 tbsp

Coconut milk

45 g

3 tbsp

Lime juice

29 g

2 tbsp

Combine in the bowl of a food processor.

Process to the consistency of a paste.

Transfer to an air-tight container.

Store in the fridge for 3 days before use to allow flavours to integrate.

Notes

In Thailand, curry pastes are made according to the dish in which they are used, so it is impossible to claim just one paste as being all things ‘Thai’. We think of this as a general-purpose paste.

If you would like a curry paste suitable for fish or shellfish, check out Thai red curry paste for fish and shellfish.

Nutrition

Serving size 15 g; calories 14.7 kcal, kilojoules 61.4 kJ, protein 0.4 g, carbohydrates 1.8 g, sugar 0.7 g, fat 0.7 g, saturated fat 0.5 g, unsaturated fat 0.2 g, trans fat 0 g, fiber 0.4 g, cholesterol 0 mg,

Type spice paste

Author bhsimon

Yield

Servings

Serving size 15 g

Serve	Per serve
Energy (kcal)	14.7
Energy (kJ)	61.4
Protein (g)	0.4
Fat (g)	0.7
Carbs (g)	1.8
Sugars (g)	0.7
Fiber (g)	0.4
Sodium (mg)	150.7
Cholesterol (mg)	0

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