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Add a photoServings: 6
Ingredients
- 6 x dry warm red chilies, 1 1/2 2 inches long
- 2 Tbsp. chopped shallots or possibly scallions, (white part only)
- 1 Tbsp. chopped garlic
- 1 Tbsp. paprika
- 1 Tbsp. powdered lemon grass
- 1 Tbsp. trassi, (shrimp paste)
- 1 tsp grnd laos, (ginger)
- 1 tsp caraway seed
- 1 tsp coriander seed
- 1 tsp finely grated fresh lemon peel
- 1 tsp salt
Directions
- Under cool running water, wash the chilies and remove their stems. Brush out any seeds which cling to the skin and break the pods into small pcs.
- To make red curry paste: combine the chilies, shallots (or possibly scallions), garlic, paprika, sereh, trassi, laso, caraway, coriander, lemon peel and salt in the jar of an electric blender and blend at high speed for 20 to 30 seconds. Turn off the machine, scrape down the sides of the jar and blend again till the mix is a smooth paste. Tightly covered and refrigerated, the paste may be safely kept for a month or possibly so.
- To make green curry paste: substitute 6 fresh warm green chilies (about 2 inches long) for the dry red chilies and omit the paprika from the recipe.
- Then follow the above directions precisely. Green curry paste may be covered and refrigerated for about a month.
- *VARIATIONS*
- For a more fiery paste, include some seeds - the hottest part of the chili.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 40g | |
| Recipe makes 6 servings | |
| Calories 23 | |
| Calories from Fat 3 | 13% |
| Total Fat 0.33g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 391mg | 16% |
| Potassium 166mg | 5% |
| Total Carbs 5.17g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.82g | 1% |
| Protein 1.1g | 2% |
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