The Forked Spoon · by Jessica Randhawa★ 5.0 (2)
Red Curry Paste Recipe
NUTRITION · PER SERVING10M COOK
CAL 7%·PRO 9%
CARBS 14G43% OF CAL
3G FIBER0G ADDED3G INTRINSIC8G OTHER3G TOTAL SUGAR
FAT 7G46% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fragrant Thai red curry paste made from fresh ingredients like lemongrass, garlic, chiles, and spices. Used as a base for curries, soups, and stir-fries.
componentthai⚙️ food processor🌀 blenderdairy freegluten free
View the full recipe on The Forked Spoon →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 tablespoon fresh ginger (peeled and roughly chopped)
- 1 tablespoon lemongrass (lower 1/3 chopped)
- 2 teaspoon kaffir lime (peeled and chopped (substitute orange peel))
- 1/4 cup shallots (chopped)
- 3 tablespoon fresh garlic
- 2 teaspoon salt
- 2 tablespoon shrimp or anchovy paste
- 10 small dried red chillies (to make it spicy, use less if you prefer a more mild curry)
- 3 large dried red chillies (seeds removed and soaked in water for 15 minutes)
- 1 teaspoon pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 4 cardamom pods (roasted and ground)
- 1/4 cup fresh cilantro
- water (as needed)
At a glance
PER SERVING · TIME 10M
CAL 7%·PRO 9%
CARBS 14G43% OF CAL
3G FIBER0G ADDED3G INTRINSIC8G OTHER3G TOTAL SUGAR
FAT 7G46% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 2532mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 270mg
- Calcium
- 124mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2532MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.