Skinnymixer’s have been enjoying this Thai Red Curry Paste for a number of years. We knew the minute we decided to do the SkinnyAsia cookbook – that this paste absolutely needed to feature in it!
This Thai Red Curry Paste recipe makes enough paste for 4 curries – but you can also use it to marinate chicken to grill or add to soups for a Thai twist.
We’ve updated the recipe to be lower calories and a slight update in flavour.
What you will need
Where to buy?
- whole dried chillies – I find it best to buy at the Asian supermarket. You can sometimes buy them in Coles, however they can sometimes be super hot! If you can’t find dried red chillies, you can roast fresh chillies for flavour and add those instead.
- roasted shrimp past (Belachan) – The Jeeny’s Roasted Shrimp Paste is found in Woolworths and Asian supermarkets. Don’t stress if you can’t find ‘roasted’ shrimp paste, you can use normal shrimp paste if needed. I just feel roasted has a better depth of flavour.
- double makrut lime leaves (kaffir) – you can find these makrut lime leaves in the fresh herb section in the supermarket. They can be called a couple of different names like ‘Thai Lime Leaves’, ‘Kaffir Lime Leaves’ & ‘Australian Lime Leaves’. I definitely recommend planting a tree from Bunnings to grow your own. You can also find these in a jar, if you are struggling to find fresh.
- onion shallot – these are the sweeter little brown/purple shallots and not the long green spring onions.
- lemongrass – you can buy this from the supermarket in the fresh herb section. You may find it cheaper from the local fruit shop or Asian grocer. Check out the how to prepare video below on how to prepare it.
How to prepare lemongrass to use in SkinnyAsia
How to portion
I find it easiest to freeze in snap lock bags or silicone pouches. You can also freeze in silicone cupcake moulds, pop them out and store in the freezer in a container.
Divide evenly into 4 portions. It is ok that each portion isn’t perfect. I guarantee that it will be one tasty recipe!
What recipes can I use this Thai Red Curry Paste in?
Free Recipes
Exclusive to SkinnyAsia
- Choo Chee Prawns
- Coconut Beef Curry
- Panang Chicken Curry
Ingredients
- 200 g shallots - peeled (the small brown ones)
- 40 g cloves of garlic - peeled
- 40 g ginger - sliced into thin round coins
- 30 g stalk of lemon grass - white part only, roughly chopped (about 2-3 stalks)
- 20 g roasted shrimp paste - from supermarket, optional for vegetarian
- 10 g coriander roots and stalks/leaves
- 5-10 dried red chillis - depending on spice preference, for a milder curry deseed the chillis
- 4 double makrut lime leaves
- 2 tsp sweet paprika
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 1 tsp salt
- 1 tsp turmeric
- 50 g water - (optional to help process)
Instructions
Thermomix
- Add ingredients to mixer bowl. Blend for 5 sec/speed 9/MC on. Scrape mixer bowl down and repeat 2–3 times until smooth.
- Divide into 4 portions and freeze in snap lock bags or silicone moulds.
Conventional
- Add ingredients to blender. Blend for 5–10 sec, scrape down and repeat until smooth.
- Divide into 4 portions and freeze in snap lock bags or silicone moulds.
Store
- Store in an airtight container in the freezer for up to 3 months or in the fridge for 3 days.
Notes
Tip: Typically smaller chillies will be hotter than the larger chillies. To use fresh red chillies, roast them under a hot grill until slightly charred.
Vegetarian: Replace roasted shrimp paste with miso paste or double the amount vegan fish sauce.
Low Fodmap: Use 2–4 dried red chillies maximum. Replace shallot with half the amount of spring onions (green part only). Replace garlic with garlic infused olive oil. Add 2 Tbsp tomato paste.
Halved/Doubled: This recipe can be halved or doubled.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!
Nutrition
Serving: 100g | Calories: 59kcal | Carbohydrates: 5g | Protein: 3.9g | Fat: 1.6g | Saturated Fat: 0.3g | Sodium: 1070mg | Sugar: 2.6g
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