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    You are in: Home / Thai / Thai Red Curry Paste Recipe
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    Thai Red Curry Paste

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on February 29, 2012

      I found this recipe to be good and easy to put together. It is very warm, but not nuclear to my taste buds. I did not have the shrimp paste, but the recipe seemed fine without it. Thank you for sharing this!

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    • on June 21, 2008

      I made a small batch of this paste in order to prepare Curried Chicken in Coconut - Pumpkin Sauce. The results were absolutely delicious and added a good amount of rather complex heat to the final dish. In preparing this paste in my mini chopper, my paste I replaced the dried shrimp with a bit of fish sauce in deference to allergies. Also my paste was not quite as smooth as expected even after several minutes in the mini chopper. Not an issue but and observation. Off to find other recipes to use this condiment. Thanks Sue L.

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    • on April 13, 2007

      Very tasty! I've never made my own curry paste before and am very pleased with the results. I couldn't find shrimp paste so substituted fish sauce. Apparently they're not really much alike so I'll keep looking for shrimp paste. This is quite spicy, but you can cut the heat by reducing the amount of chilies.

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    Nutritional Facts for Thai Red Curry Paste

    Serving Size: 1 (674 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 573.8
    Calories from Fat 65
    Total Fat 7.2 g
    Saturated Fat 0.6 g
    Cholesterol 0.0 mg
    Sodium 9419.4 mg
    Total Carbohydrate 125.2 g
    Dietary Fiber 23.6 g
    Sugars 66.7 g
    Protein 24.9 g

    The following items or measurements are not included:

    shrimp paste


    ground galangal

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