Judy Wellington

Homemade Thai Red Curry Paste

Name: Homemade Thai Red Curry Paste
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 16 servings
Ingredients: 6 large dried red chilies (such as guajillo or dried California, stems removed, seeded); 3 fresh Fresno (or red Thai chilies, roughly chopped); 2 stalks lemongrass (outer layers removed, bottom 4 inches only, thinly sliced); 1 tablespoon fresh galangal (peeled and finely chopped); 4 medium shallots (roughly chopped); 6 cloves garlic (roughly chopped); 2 tablespoons cilantro stems (packed, roughly chopped); 4 makrut lime leaves (center rib removed, roughly torn); ½ tablespoon white miso paste; ½ teaspoon white pepper; ½ teaspoon kosher salt; 2 tablespoons neutral oil (such as avocado or vegetable)

16 servings

doses

10 minutes

tempo ativo

28 minutes

tempo total

Começar a Cozinhar

Ingredientes

6 large dried red chilies (such as guajillo or dried California, stems removed, seeded)

3 fresh Fresno (or red Thai chilies, roughly chopped)

2 stalks lemongrass (outer layers removed, bottom 4 inches only, thinly sliced)

1 tablespoon fresh galangal (peeled and finely chopped)

4 medium shallots (roughly chopped)

6 cloves garlic (roughly chopped)

2 tablespoons cilantro stems (packed, roughly chopped)

4 makrut lime leaves (center rib removed, roughly torn)

½ tablespoon white miso paste

½ teaspoon white pepper

½ teaspoon kosher salt

2 tablespoons neutral oil (such as avocado or vegetable)

Instruções

Place the dried chilies in a heatproof bowl. Cover with boiling water and soak for 20–30 minutes until fully softened. Drain and squeeze out excess water.

Add the soaked dried chilies, fresh chilies, lemongrass, galangal, shallots, garlic, cilantro stems, makrut lime leaves, miso paste, white pepper, salt, and oil to a narrow container or large measuring cup.

Blend with an immersion blender until smooth, scraping down the sides as needed — about 2–3 minutes. If using a high-speed blender, add 1–2 tablespoons of water to help the blades move. The paste should be deeply fragrant and brick red with no large chunks remaining.

Use immediately, refrigerate in an airtight jar for up to 3 days, or freeze in tablespoon-sized portions for up to 3 months.

Informação Nutricional

Tamanho da Dose

Calorias

33 kcal

Gordura Total

2 g

Gordura Saturada

0.1 g

Gordura Insaturada

2 g

Gordura Trans

0.01 g

Colesterol

Sódio

95 mg

Carboidratos Totais

4 g

Fibra Alimentar

1 g

Açúcares Totais

2 g

Proteína

1 g