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.

Ingredients

Preparation

Cut the chiles into small pieces and remove the seeds. Soak them in hot water for 5 to 10 minutes. Drain them.

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

Notes

Choose the 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.

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

Learn more about our recipes. View guidelines »

More about: curry, spices

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