Homemade Thai Red Curry Paste

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Homemade Thai Red Curry Paste

A homemade Thai Red Curry Paste made from scratch using a mortar and pestle and/or a food chopper.

Course Condiment, Dinner, Lunch

Cuisine Asian, Dairy Free, Gluten Free, Grain Free, Keto, LCHF, Low Carb, Nut Free, Paleo, Sugar Free, Thai

Keyword homemade thai red curry paste, keto thai red curry paste, lchf thai red curry paste, low carb nikki, low carb thai red curry paste, paleo thai red curry paste, sugar free thai red curry paste

Prep Time 20

Total Time 20

Servings tablespoons

Calories 37kcal

Ingredients

1 tbsp coriander seeds
1 tbsp cumin seeds
1/2 tsp black peppercorns
1 tbsp salt
1/4 tsp ground turmeric
8 dried small red chillies
2 tbsp fresh ginger, chopped
12 garlic cloves, chopped
1 tsp shrimp paste
4 fresh kaffir lime leaves, torn
2 lemongrass stalks, outer leaves removed and roughly chopped
4 cm fresh coriander stems, roughly chopped 1 3/4 inches
4 medium shallots/scallions, roughly chopped

Instructions

Toast coriander seeds, cumin seeds and peppercorns in a frying pan over low heat, tossing or stirring frequently. You want the aroma of the spices to come out nicely before you take them off the heat. Allow spices to cool off for about 5 minutes.
Add to mortar with turmeric and grind. Set aside and put salt and chillies in the mortar and grind. Add back previous spices.
Add ginger and lemongrass and then the garlic and grind. Add kaffir lime leaves, coriander and shallots, pound and grind. Add shrimp paste and grind through.
It doesn’t matter if it’s not all completely ground to a paste if you’re going to give it a blitz. Add paste to food chopper or processor and blitz to get a fine paste. This will probably take a few minutes. Add your Thai red curry paste to your curry or store in the freezer for future use.

Notes

Net Carbs - 5.7g

Nutrition