Red Curry Paste (krung gaeng deng)
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 3.8704 |
| Energy (kCal) | 95.381 |
| Carbohydrates (g) | 20.3741 |
| Total fats (g) | 1.1575 |
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Cuisine
Asian >> Thai >> Thai
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Place chiles in a bowl and cover with hot water. | 2. Keep chiles submerged for 30 minutes or more. | 3. Heat a small heavy skillet over medium high heat and dry roast coriander seeds (about 3 minutes), cumin seed and peppercorns (about 1 minute each). | 4. Use a spice grinder to grind the spices together into a powder. | 5. Mortar and Pestle Method: Place ground spices in mortar, add lemongrass, coriander roots and galangal and pound to a paste. | 6. Add lime zest to blend. | 7. Add garlic, shallots and salt and pound to a smooth paste. | 8. Transfer to a bowl and set aside. | 9. Drain chiles, place in mortar, and pound to a paste. | 10. When chiles are fairly smooth, add shrimp paste and pound together. | 11. Add reserved spice paste and pound together. | 12. Blender Method: Chop coriander roots,galangal,garlic and shallots fairly fine. | 13. With blender running, add to blender. | 14. Add spices, lemongrass, lime zest, salt and shrimp paste and continue to blend until you have a paste. | 15. It may be necessary to stop and scrape down sides of blender. | 16. Add a bit of chile soaking water if mixture seems very dry. | 17. Drain chiles, reserving liquid. | 18. Add to blender with enough soaking liquid to blend into a thick paste. | 19. Store in refrigerator (should keep a couple of months) or I freeze in an ice cube tray and transfer to a freezer bag when frozen. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| red chilies | 1 1/2 | cups | stemmed seeded | - | - | - | - |
| coriander seed | 1 1/2 | 1/2 | 8.046 | 1.4847 | 0.33399999999999996 | 0.4798 | |
| cumin seed | 1 | teaspoon | 7.875 | 0.929 | 0.374 | 0.4677 | |
| black peppercorn | 1/8 | teaspoon | - | - | - | - | |
| lemongrass | 2 | trimmed minced | - | - | - | - | |
| coriander root | 1 | tablespoon | chopped | - | - | - | - |
| galangal | 1/4 | cup | chopped | - | - | - | - |
| lime zest | 1 | teaspoon | - | - | - | - | |
| garlic | 1/4 | cup | chopped | 50.66 | 11.2404 | 2.1624 | 0.17 |
| shallot | 1/4 | cup | chopped | 28.8 | 6.72 | 1.0 | 0.04 |
| salt | 1 | teaspoon | - | - | - | - | |
| shrimp paste | 1 1/2 | 1/2 | - | - | - | - |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.