One of my favourite Skinnymixer’s has been nagging me for months to make a Thai Red Curry, and I finally tried my hand at it.
Here is the paste recipe, which will make enough paste for 4 curries – but you can also use it to marinate chicken to grill or add to soups for a Thai twist. Enjoy!
Love Nik xx
skinnymixer's Thai Red Curry Paste
Prep Time5 mins
Cook Time2 mins
Total Time7 mins
Servings: 4
Ingredients
- 200 g shallots peeled (the small brown ones)
- 80 g coconut oil or preferred oil
- 40 g cloves of garlic peeled
- 30 g ginger sliced into thin round coins
- 30 g stalk of lemon grass white part only, roughly chopped (about 2-3 stalks)
- 25 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 single kaffir lime leaves
- 2 tsp paprika
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 1 tsp salt
- 1 tsp turmeric
- ¼ tsp peppercorns
Instructions
- Add all ingredients to mixer bowl, blend for 30 sec/speed 9/MC on. Scrape bowl down and repeat 2-3 times until smooth.
- Divide into 4 portions and freeze in snap lock bags.
Notes
Bellini Users Use your sharp blade for this recipe. At step 1 add on extra processing time until paste is smooth.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!
Nutrition Facts
skinnymixer's Thai Red Curry Paste
Amount Per Serving (110 g)
Calories 277 Calories from Fat 200
% Daily Value*
Total Fat 22.2g 34%
Saturated Fat 18.4g 92%
Sodium 203mg 8%
Total Carbohydrates 15.7g 5%
Sugars 6.1g
Protein 3.9g 8%
* Percent Daily Values are based on a 2000 calorie diet.