Curry Paste Base
This is the base for making both red curry paste and yellow curry paste. It can be made a day ahead if you want.
Yield: 3 Cups
Calories: 195kcal
Materials
- 10 Dried Red New Mexico Chiles
- 4 Dried Guajillo Chiles
- 1/2 Cup Garlic Chopped
- 1/2 Cup Shallots Chopped
- 1/4 Cup Galangal Chopped
- 1/2 Cup Lemon Grass Chopped
- 1 Tbls Dried Cilantro Root
- 1 tsp Shrimp paste
- 2 Tbls Kaffir Lime Zest and Juice
- Chile Soaking Water
Instructions
- Remove the stems and seeds from the dried chiles. Tear them into pieces and put in a bowl. Pour in enough hot water to cover and let them soak for 30 minutes. Reserve the water.
- Wrap the shrimp paste in foil and toast it over a flame. Set aside to cool
- After the chiles have soaked put them in a blender with 1/2 cup of the soaking water. Blend until smooth.
- Add the garlic, shallots, galangal, lemon grass, cilantro root, kaffir lime zest and juice and shrimp paste to the blender. Blend until a smooth paste forms. Add a little more soaking water if needed but not too much.
- Store in the refrigerator until you are ready to make the curry paste.
Video
Nutrition information below may not be exact. Consult a dietician if you have allergies or reaction to foods.
Nutrition
Calories: 195kcal | Carbohydrates: 42g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.02g | Cholesterol: 19mg | Sodium: 96mg | Potassium: 315mg | Fiber: 11g | Sugar: 17g | Vitamin A: 9IU | Vitamin C: 14mg | Calcium: 71mg | Iron: 2mg