Pastes, Marinades & Sauces
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Thai Red Curry Paste

A delicious and simple red curry paste. To create a fragrant red curry coconut base for vegetables or fish, simply fry 2-3 tbsp of curry paste for 2 m...inutes in a neutral oil and add 400 ml of coconut milk. Read more

Overview Ingredients Method
Prep time
15 minutes
Cook time
5 minutes
FREEZER FRIENDLY
Yes
SHELF LIFE
3 days
Why is this healthy?
Prebiotics
Herbs &
spices
Greens
Diet
Pescatarian Vegetarian
Contains
Shellfish
Ingredients
Serves 4
Metric Imperial
coriander seeds
cumin seeds
white peppercorns
shallot
quartered
coriander
galangal
grated or ginger
shrimp paste
dried chillies
garlic cloves
lemongrass
chopped trimmed outer leaves
kaffir lime leaf
finely sliced
Share ingredients
Why is this healthy?
Prebiotics
Herbs &
spices
Greens

NUTRITION PER SERVING (Read more)

54kcal
Calories
3g
Protein
2g
Total Fat
9g
Carbs
3g
Fibre
2g
Sugars
72mg
Calcium
6%
 
4mg
Iron
21%
 
32mg
Magnesium
8%
 
60mg
Phosporus
5%
 
248mg
Potassium
5%
 
22mg
Sodium
1%
 
1mg
Zinc
6%
 
0mg
Copper
12%
 
0mg
Vitamin B1
4%
 
0mg
Vitamin B2
5%
 
1mg
Vitamin B3
4%
 
0mg
Vitamin B6
6%
 
11mcg
Vitamin B9
3%
 
30mcg
Vitamin A
3%
 
0mcg
Vitamin B12
0%
 
6mg
Vitamin C
7%
 
0mcg
Vitamin D
0%
 
0mg
Vitamin E
2%
 
10mcg
Vitamin K
8%
 
Calories: 54kcal; Protein: 3g; Total Fat: 2g; Carbs: 9g; Fibre: 3g; Sugars: 2g; Calcium: 72mg (6%); Iron: 4mg (21%); Magnesium: 32mg (8%); Phosporus: 60mg (5%); Potassium: 248mg (5%); Sodium: 22mg (1%); Zinc: 1mg (6%); Copper: 0mg (12%); Vitamin B1: 0mg (4%); Vitamin B2: 0mg (5%); Vitamin B3: 1mg (4%); Vitamin B6: 0mg (6%); Vitamin B9: 11mcg (3%); Vitamin A: 30mcg (3%); Vitamin B12: 0mcg (0%); Vitamin C: 6mg (7%); Vitamin D: 0mcg (0%); Vitamin E: 0mg (2%); Vitamin K: 10mcg (8%)
Show more

Notes

Keep in the fridge for up to 3 days in an airtight container or freeze in a medium size container or a small jar for up to 1 month. Don’t forget to leave at least 5 cm space at the top to allow the contents to expand.
2 servings = 90g of paste

Why is this healthy?
Prebiotics
Herbs &
spices
Greens
Diet
Pescatarian Vegetarian
Contains
Shellfish
Ingredients
Serves 4
Metric Imperial
coriander seeds
cumin seeds
white peppercorns
shallot
quartered
coriander
galangal
grated or ginger
shrimp paste
dried chillies
garlic cloves
lemongrass
chopped trimmed outer leaves
kaffir lime leaf
finely sliced
Share ingredients

Ingredients

Serves 4
Metric Imperial
coriander seeds
cumin seeds
white peppercorns
shallot
quartered
coriander
galangal
grated or ginger
shrimp paste
dried chillies
garlic cloves
lemongrass
chopped trimmed outer leaves
kaffir lime leaf
finely sliced
Share ingredients

Method

Your notes

1

Gather your ingredients.

2

Place the peppercorns, coriander and cumin seeds in a pan over a medium heat and toast for 1 to 2 minutes until fragrant and golden brown.

3

Allow the spices to cool, then add all the ingredients to a food processor bowl and blend until smooth paste.

4

Add a little hot water to loosen the ingredients if needed. Season with salt.

5

Keep in the fridge for up to 3 days in an airtight container or freeze in a medium size container or a small jar for up to 1 month. Don’t forget to leave at least 5 cm space at the top to allow the contents to expand.

Notes

Keep in the fridge for up to 3 days in an airtight container or freeze in a medium size container or a small jar for up to 1 month. Don’t forget to leave at least 5 cm space at the top to allow the contents to expand.
2 servings = 90g of paste

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Recipe categories: Dr Rupy's Faves, Pastes, Marinades & Sauces

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