Thai red curry paste
20
- Prep Time10 min
- Total Time10 min
- Makes1 Cup
Michael Alberstat
Ta-ta takeout! Whipping up this favourite pantry staple from scratch is easier than you think — and will make exotic weeknight suppers yours in a flash.
Ingredients
1/2 cup chopped fresh ginger
1/4 cup chopped red onion
2 tbsp hot chili-garlic sauce
1 tbsp fish sauce
1 tbsp lime juice
1 tbsp lime zest
1 tbsp brown sugar
2 tsp ground coriander
1 tsp cumin
Instructions
WHIRL all ingredients in a food processor or blender, scraping down sides as needed, until puréed, 1 to 2 min. Use immediately or refrigerate in a jar for up to a month. (Storage Tip: Freeze in a plastic-wrap-lined ice-cube tray. Pop out and store in a freezer bag. Makes 9 cubes.)
Nutrition (per serving)
Calories 15, Carbohydrates 4g, Sodium 130mg.
Variations
Spicy Green Curry Paste: Instead of red onion, use 1 unseeded, chopped jalapeno. Add 1/4 cup each packed fresh basil leaves and cilantro. Mild & Creamy Yellow Curry Paste: Instead of lime zest and juice, use 1 tbsp lemon juice and 2 tsp lemon zest. Add 3/4 tsp turmeric. Hot & Sour Curry Paste: Combine 2 tbsp green curry with 1 tbsp yellow curry and 1 tsp vegetable oil.
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