This curry paste provides a bright and spicy burst of flavor. There may be some ingredients in the recipe that are hard to find, but once you have them this curry is easy to make and can be kept in the freezer for months. This paste can be very useful in a variety of recipes with it you can instantly turn a bland dish into a flavorful one! This paste also combines many ingredients that are high in vitamins, minerals and antioxidants, making it a great medicinal food.
Ingredients
- 20 dried Thai chilies (2 inches [5 cm] long)
- 4 tsp (8 g) coriander seeds
- 2 tbsp (8 g) lemongrass, finely chopped
- 1 tsp whole peppercorns
- 1½ tbsp (10 g) grated fresh ginger
- 1 lime, zested
- 2 tbsp (2 g) fresh cilantro, finely chopped
- 4 tbsp (16 g) shallots, chopped
- ½ cup (70 g) fresh garlic, chopped
- 15 serrano peppers, deseeded and chopped
- 1 tbsp (5 g) dried shrimp powder
- ½ tsp sea salt
- 2 tbsp (30 ml) water
How to Make It
- Soak the dried Thai chilies in a bowl of warm water until soft, at least 20 minutes, then drain. While the chilies are soaking, toast the coriander seeds in a dry skillet until fragrant, about 2 minutes.
- Put the Thai chilies, coriander, lemongrass, peppercorns, ginger, lime zest, cilantro, shallots, garlic, Serrano chilies, shrimp powder, salt and water in a small food processor and mix until a smooth paste forms.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 302 kcal Calories from Fat: 27 kcal |
|
% Daily Value*
|
| Total Fat 3 g 9% |
Trans Fat 0.0 g |
carbohydrates 64 g 49% |
Dietary Fiber 13 g 34% |
Protein 13 g 26% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |