Homemade Red Curry Paste
Use this fragrant sauce in our Red Curry with Kabocha Squash recipe, or any of your favorite Thai red curry recipes.
Active time
15 minutesTotal time
15 minutesYield
1 cupServing Size
1/6 recipeNutrition
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Ingredients
2 teaspoons coriander seeds
1 teaspoon cumin seeds
⅓ cup sambal oelek or sriracha sauce
1 tablespoon minced fresh ginger
2 tablespoons minced lemongrass
2 tablespoons minced garlic, about 4 cloves
2 tablespoons peanut butter
1 teaspoon fish sauce
Instructions
- In a small pan over medium low heat, toast the coriander and cumin seeds until fragrant; 3 to 5 minutes. Remove from heat and transfer to a mortar and pestle or spice grinder, grind to a powder. Set aside.
- In a small bowl, combine the remaining ingredients plus the ground spices.
An Oldways recipe, courtesy of Annie Copps
Nutrition
Calories: 60Total Fat: 3g
Saturated Fat: 0g
Sodium: 460mg
Carbohydrate: 6g
Fiber: 1g
Sugar: 3g
Protein: 2g
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