Thai Red Curry Paste Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An authentic Thai red curry paste made fresh with chilies, lemongrass, galangal, shallots, and shrimp paste. Highly flavored and customizable, it forms the base for curry dishes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 6-8 dried red chilies, stems and seeds removed (about 1 ounce)
- 1 medium shallot (chopped)
- 4-6 cloves garlic (chopped)
- 1 tablespoon chopped galangal (chopped (or fresh ginger if unavailable))
- 1 stalk lemongrass (tender inner part only, thinly sliced (or 1 tablespoon lemongrass paste))
- 1 tablespoon chopped cilantro roots or stems
- 2 tablespoons tomato paste
- 2 tablespoons fish sauce
- 1 tablespoon shrimp paste (kapi)
- 1 tablespoon neutral oil ((optional but helps blending))
- 1-2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon sugar
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground white pepper
- 1 teaspoon makrut lime zest ((or use 1 teaspoon regular lime zest, or 2 tablespoons fresh lime juice))
At a glance
PER SERVING · TIME 10M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 5m
- Sodium
- 238mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 64mg
- Calcium
- 11mg
- Iron
- 0.41mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 238MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.