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Thai Red Curry Paste

Thai Red Curry Paste Recipe

  • 20 small dried red hot chiles, seeded and chopped
  • 2 stalks lemongrass, tender inner bulb from the bottom 5 inches, finely chopped
  • 2 tablespoons finely chopped cilantro (leaves, stems, and roots, if attached)
  • One 2-inch piece fresh galangal or ginger, peeled and finely chopped
  • 6 garlic cloves, smashed
  • 1 tablespoon shrimp paste
  • 2 kaffir lime leaves, finely chopped
  • Zest of 1 lime, removed in strips with a peeler
  • 1 tablespoon ground coriander
  • 1 tablespoon sweet paprika
  • 2 teaspoons salt
  • 1½ teaspoons ground cumin
  • 1 teaspoon freshly ground white pepper
  • 2 tablespoons peanut or other mild-flavored vegetable oil
  • 2 tablespoons water
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 32kcal (2%)
Total Fat 3g (4%)
Saturated Fat 0g (1%)
Cholesterol 0mg (0%)
Total Carbohydrate 2g
Dietary Fiber 1g
Sugars 0g
Protein 0g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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