Veg Thai Red Curry Paste
Recipe type: Thai Curry Paste, Spices
RecipeCuisine: Thai Cuisine
Serves: 1 bottle
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • 12 fresh red chilies/dry red chilies/thai red chilies/ peri peri
  • chilies
  • ¼th cup coriander roots
  • 1 tbsp coriander seed
  • 1 t/s cumin seed
  • 1 tbsp peppercorn
  • 6 lemongrass stalks
  • 3 shallots
  • 1 galangal
  • ½ lime zest
  • 7 kaffir lime leaves
  • 7 basil leaves
  • 2 tbsp dark soy sauce
  • 15 garlic cloves
  • 3 tbsp coconut milk
  • 1 t/s sugar
  • 1 tbsp sea salt Or as per taste
How to make the recipe?
  1. Firstly take galangal, onion and lemongrass stalk. Pestle them with mortar until they are soft.
  2. It’s imperative to chop and de-seed the chilies. Soak the de-seeded chilies into hot water for 10 mins.
  3. Dry roast coriander seed, cumin seed and black pepper for 2 to 3 mins on low heat.
  4. Combine all the ingredients in a processor along with soaked red chilies, roasted spices, pounded lemon grass stalk and galangal.
  5. Grind until a smooth paste is formed.
  6. Transfer the Veg Thai Red Curry Paste into an airtight container Or bottle. Place the paste in the fridge. Use about 2 tbsp of curry paste for thai curry.
Good points are No cholesterol, High in iron. Also, calories are counted per serving
Nutrition Information
Serving size: 1 bottle Calories: 188 Fat: 11.2 gm Carbohydrates: 21.6 gm Sugar: 2.0 gm Sodium: 5634 mg Fiber: 3.7 gm Protein: 4.7 gm Cholesterol: 0
Recipe by Flavors of Mumbai at