Red thai curry paste recipe
Red Thai Curry Paste recipe
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|20||dried long red chillies|
|1 tsp||ground coriander|
|2 tsp||ground cumin|
|1 tsp||hot Paprika|
|10 g||fresh ginger, chopped finely|
|3 large||cloves garlic, quartered|
|1 medium||red onion, chopped coarsely|
|2 stalk(s)||fresh lemon grass, sliced thinly|
|1||fresh kaffir lime leaf, sliced thinly|
|2 tbsp||coarsely chopped fresh coriander root|
|2 tsp||shrimp paste or fish sauce|
|1 tbsp||peanut oil|
Place whole chillies in small heatproof jug, cover with boiling water; let stand 15 minutes, then drain.
Meanwhile stir ground coriander, cumin and paprika over medium heat in small dry-heated frying pan until fragrant.
Blend or process chillies and roasted spices with remaining ingredients, except for the oil, until mixture forms a paste, pausing to scrape down sides of jug occasionally during blending.
Add oil to the paste mixture; continue to blend in the machine until smooth.
For a kosher diet: replace the shrimp paste with a fish sauce. This recipe makes about 300g curry paste.
ca. 20 min
Grade of difficulty:
Calories per portion:
Reference: Red thai curry paste recipe
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