skinnymixer's Thai Red Curry Paste
Servings: 4 portions
Calories: 59kcal
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.
Nutrition
Serving: 100g | Calories: 59kcal | Carbohydrates: 5g | Protein: 3.9g | Fat: 1.6g | Saturated Fat: 0.3g | Sodium: 1070mg | Sugar: 2.6g
