Red Curry Paste
Red Curry Paste beckons you to the kitchen, your mixing bowl poised between tradition and innovation, awaiting your personal touch.
Servings 12 people
Calories 36kcal
Cost $8
Ingredients
- Cooking fat for deep frying ghee, coconut oil or tallow
- 2 large red onions sliced into ½-inch thick rings
- 2 red bell peppers seeded and quartered
- 5 red chilies halved lengthwise
- ¼ lb fresh ginger thinly sliced
- 20 garlic cloves quartered
- 3 ½ teaspoon tomato paste
- ½ tablespoon salt
Instructions
- Heat the cooking fat to 325 F. Be careful with the hot oil and monitor the temperature closely.Cooking fat for deep frying
- Deep fry the onion rings for about 8 minutes, until lightly blackened. Remove from the oil and set aside on paper towels.2 large red onions
- Deep fry the bell peppers for about 5 minutes, remove and set aside on paper towels.2 red bell peppers
- Add the chilies to the oil and deep-fry for about 4 minutes, until black. Remove and set aside on paper towels.5 red chilies
- Repeat those steps for the ginger, about 5 minutes and the garlic, for just 2-3 minutes.¼ lb fresh ginger, 20 garlic cloves
- Remove the pan from the heat and let the fat cool down. This fat can be reused for your cooking purposes and will feature a nice flavor.
- Place all the deep fried ingredients in the bowl of a food processor and process to a paste.
- Add the tomato paste and sea salt and process again to combine.3 ½ teaspoon tomato paste, ½ tablespoon salt
- Store in a container, topped off with parchment paper.
Nutrition
Calories: 36kcal | Carbohydrates: 8g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 310mg | Potassium: 206mg | Fiber: 1g | Sugar: 3g | Vitamin A: 827IU | Vitamin C: 56mg | Calcium: 20mg | Iron: 1mg