Red thai curry paste recipe
Red Thai Curry Paste recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
|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:
Tags: recipe, Red thai curry paste recipe, diy, how to cook, prepare Red thai curry paste recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com