Red Curry Paste Baker Style Food

Easy red curry paste requiring just 1 blender or food processor and 10 minutes to prepare! Spicy, flavorful, perfect for curries, soups, sauces, and more!

Provided by Minimalist Baker

Categories     Sauce

Time 10m

Number Of Ingredients 15

• Ingredients

Nutrition Facts : ServingSize 1 two-Tbsp servings, Calories 18 kcal, Carbohydrate 1.9 g, Protein 0.2 g, Fat 1.2 g, SaturatedFat 0.1 g, Sodium 50 mg, Fiber 0.3 g, Sugar 1.1 g, UnsaturatedFat 1 g

Great for Thai cooking. I got the recipe a long time ago from a friend, who suggested that making red curry paste is better than buying it in the store; he was right! You can mix the ingredients as you like. Curry is something that can be experimented with and should be! Just make sure that you do not remove the ingredients, as it will remove authenticity. For a more mild curry paste, remove and discard the chile pepper seeds.

Provided by Ajlake

Categories     Side Dish     Sauces and Condiments Recipes

Time 15m

Yield 4

Number Of Ingredients 14

• Ingredients

Nutrition Facts : Calories 102.8 calories, Carbohydrate 15 g, Cholesterol 1.6 mg, Fat 4.3 g, Fiber 3.9 g, Protein 2.6 g, SaturatedFat 0.7 g, Sodium 592.6 mg, Sugar 5 g

I like to make my own curry paste. This way I know that the compliments I get for my curries are entirely up to myself. The good thing is that the paste keeps for a couple of weeks in the fridge and can be frozen. The paste makes wonderful presents too. I give them away together with coconut milk, some kaffir lime leaves (I have my own plant), and some ideas how to use it. I also tell them that they can wrap whatever they won't use in tin foil and freeze. The recipe comes from Madhur Jaffrey's Curry Bible, a wonderful book. You will find coriander with roots in Asian stores, but don't worry if you can't find the roots, Madhur Jaffrey writes that you can use a small handful of the leaves instead. However, your paste then won't be as red as when using the roots. This paste is enough for two dishes of pork, beef, chicken, prawns, squid, fish, crabs, lobster meat or hard-boiled eggs.

Provided by tigerduck

Categories     Peppers

Time 1h10m

Yield 10 tablespoons, 8 serving(s)

Number Of Ingredients 11

• Ingredients

This is the yummiest red curry paste we have had and have made it many times; we also incorporate it into other recipes such as rissoles or fried rice.

Provided by lea722000

Categories     Side Dish     Sauces and Condiments Recipes

Time 20m

Yield 4

Number Of Ingredients 10

• Ingredients

Nutrition Facts : Calories 74.1 calories, Carbohydrate 8.7 g, Fat 4 g, Fiber 2.4 g, Protein 2.2 g, SaturatedFat 0.6 g, Sodium 573 mg, Sugar 3.8 g

Provided by Martha Stewart

Categories     Thai Recipes

Yield Makes about 3/4 cup

Number Of Ingredients 9

• Ingredients

I learned to make this at a Thai cooking school attached to a well-known Australian Thai Restaurant. As a guide, 1/2 a cup of the paste, 1 1/2 cups of coconut cream, 2 tablespoons of palm sugar and 3 tablespoons of fish sauce will make a sauce for for 500g or 1lb of meat. The paste will keep in a jar in the fridge for 2-3 weeks. I spoon 1/4 cup measures into a muffin tin, freeze it, then remove the little 'muffins' of paste into zip-lock bags - 2 per bag - and return to the freezer. DO NOT SUBSTITUTE INGREDIENTS in this recipe, or you won't get that authentic Thai taste.

Provided by Kookaburra

Categories     Sauces

Time 40m

Yield 1 1/2 cups

Number Of Ingredients 13

• Ingredients

Nutrition Facts : Calories 270.1, Fat 3.1, SaturatedFat 0.3, Sodium 3151.7, Carbohydrate 59.2, Fiber 9.8, Sugar 28.1, Protein 11.4