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Curry Paste (Thailand

Curry Paste (Thailand recipe image
This Thai main features Hot red chilies, 1/2. It delivers a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cuisine: ,
Courses:
Difficulty: Advanced
Servings: 6
Calories: 435.0
Dietary: Gluten-free
Description
This Thai main features Hot red chilies, 1/2. It delivers a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 6 Dried Hot red chilies, 1 1/2
Directions
  1. 1
    inches long 2 tb Minced shallots or scallions -(white part only) 1 tb Minced garlic 1 tb Paprika 1 tb Powdered sereh (powdered -dried lemon grass) 1 tb Trassi (shrimp paste) 1 ts Ground laos (ginger) 1 ts Caraway seed 1 ts Coriander seed 1 ts Finely grated fresh lemon -
  2. 2
    peel 1 ts Salt *DIRECTIONS* Under cold running water,
  3. 3
    wash the chilies and
  4. 4
    remove their stems.
  5. 5
    Brush out any seeds that cling to the skin and break the pods into small pieces.
  6. 6
    make red curry paste:
  7. 7
    combine the chilies, shallots (or scallions), garlic, paprika, sereh, trassi, laso, caraway, coriander, lemon
  8. 8
    peel and salt in the jar of an electric blender and
  9. 9
    blend at high speed for 20 to 30 seconds.
  10. 10
    Turn off the machine, scrape down the sides of the jar and
  11. 11
    blend again until the mixture is a smooth paste.
  12. 12
    Tightly covered and refrigerated, the paste may be safely kept for a month or so.
  13. 13
    make green curry paste: substitute 6 fresh hot green chilies (about 2 inches long) for the dried red chilies and omit the paprika from the recipe.
  14. 14
    Then follow the above directions precisely.
  15. 15
    Green curry paste may be covered and refrigerated for about a month.
  16. 16
    VARIATIONS* For a more fiery paste, include some seeds - the hottest part of the chili.
  17. 17
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Nutrition Facts

Servings 6

Amount Per Serving
Calories 435.0kcal
% Daily Value *
Total Fat 34.5g54%
Saturated Fat 10.5g53%
Cholesterol 64.5mg22%
Sodium 1558.5mg65%
Total Carbohydrate 2.2g1%
Dietary Fiber 0.0g0%
Sugars 2.2g
Protein 22.5g45%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: blending, chilies, curry, hot, indian, main, paste, red, thai, thailand, title, vegan
Read it online: https://www.chefs-mate.com/recipe/curry-paste-thailand/