Red thai curry paste recipe
Red Thai Curry Paste recipe
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Ingredients
| 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 |
Instructions
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.
Preparation time:
ca. 20 min
Grade of difficulty:
medium
Calories per portion:
n/a
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