Coriander Red Curry Paste | PCC Natural Markets

Coriander Red Curry Paste

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Use this curry paste in the recipe for Coriander Red Curry and Coconut Milk Shrimp.



Cut chiles into small pieces and remove seeds. Soak in hot water for 5 to 10 minutes; drain.

Combine all ingredients in a food processor and puree to a coarse paste.


Choose chiles based on heat: Asian chiles are very hot. New Mexico or Pasilla chiles give lots of flavor without all the heat. You also can mix and match!

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "New Day Northwest" show, which aired April 13, 2011.

More about: curry, spices


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