Red Thai curry paste
For
Portions
1
shallot
1
a piece of ginger the size of a walnut
3
small red chilli
0.50
bunch of
Coriander
7
Kaffir lime leaf / Kaffir lime leaves
1
Lemongrass stalk
1
tsp
Coriander, ground
1
tsp
Cumin, ground
1
tsp
black pepper
1
tsp
Nutmeg, freshly grated
1
tsp
Salt
6
tbsp
Oil
Remove the central vein from the kaffir lime leaves and roughly chop the leaves. Finely chop the lemongrass stalks.
Then place all the ingredients together in a tall container and blend with a hand blender to form a smooth paste.
Then place all the ingredients together in a tall container and blend with a hand blender to form a smooth paste.
Tips
Covered with oil in a screw-top jar, the paste will keep in the fridge for four weeks. It can also be frozen, ideally in portions.
Nutrients per portion 52kcal
CO₂ equivalent per portion 36g