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Red Curry Paste for Thai Pork and Noodles
Recipe Summary
Yield: Makes 1 cup
Ingredients
Ingredient Checklist
10 small dried red chiles
5 tablespoons boiling water
5 garlic cloves, coarsely chopped
1 cup chopped shallots (about 8 ounces)
1 fresh lemongrass stalk, bottom 2 inches only, thinly sliced
1 piece (2 inches) peeled fresh galangal or ginger, sliced
8 fresh cilantro roots, washed well and coarsely chopped
1/4 teaspoon Asian shrimp paste (or anchovy paste)
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 tablespoon paprika
Freshly ground pepper
Cook's Notes
If you can’t find bunches of cilantro with the roots attached, cilantro stems can be used instead; coarsely chop the tender parts of sixteen stems.
Gallery
Red Curry Paste for Thai Pork and Noodles
Recipe Summary
Yield: Makes 1 cup
Gallery
Red Curry Paste for Thai Pork and Noodles
Red Curry Paste for Thai Pork and Noodles
Red Curry Paste for Thai Pork and Noodles
Recipe Summary
Yield: Makes 1 cup
Recipe Summary
Yield: Makes 1 cup
Yield: Makes 1 cup
Makes 1 cup
Ingredients
Ingredients
- 10 small dried red chiles
- 5 tablespoons boiling water
- 5 garlic cloves, coarsely chopped
- 1 cup chopped shallots (about 8 ounces)
- 1 fresh lemongrass stalk, bottom 2 inches only, thinly sliced
- 1 piece (2 inches) peeled fresh galangal or ginger, sliced
- 8 fresh cilantro roots, washed well and coarsely chopped
- 1/4 teaspoon Asian shrimp paste (or anchovy paste)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 tablespoon paprika
- Freshly ground pepper
Directions
Soak chiles in boiling water until soft, about 1 hour. Blend chiles, soaking liquid, and remaining ingredients in a blender until smooth. Paste can be refrigerated, in an airtight container, up to 1 week or frozen up to 1 month.
Cook's Notes
If you can’t find bunches of cilantro with the roots attached, cilantro stems can be used instead; coarsely chop the tender parts of sixteen stems.
Cook’s Notes
If you can’t find bunches of cilantro with the roots attached, cilantro stems can be used instead; coarsely chop the tender parts of sixteen stems.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Red Curry Paste for Thai Pork and Noodles
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Red Curry Paste for Thai Pork and Noodles
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
