Thai red curry paste

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Makes 1 Cup

Prep

10M

Cook

Total

14M

Ingredients

5 long red chillies, seeded, chopped

6 clove garlic, chopped

1 stalk lemongrass, finely sliced

4 eschalots, chopped

2 medium_piece galangal, peeled, chopped

1 tablespoon chopped coriander root

1 fresh kaffir lime leaf

1 teaspoon ground white pepper

1 teaspoon ground coriander, toasted

1 teaspoon ground nutmeg

1/2 teaspoon cumin seeds, toasted

1 teaspoon shrimp paste

2 tablespoon peanuts

Method

1.Process chilli, garlic, lemongrass, eschalot, galangal, coriander root, lime leaf and ground white pepper in a food processor until smooth, adding just enough water to make a paste.

2.Add coriander, nutmeg and cumin. Process to combine.

3.Wrap shrimp paste in foil and cook in a dry frying pan on medium for 2 minutes each side. Add to paste mixture with peanuts and process until smooth.

To use: Fry 1-2 tablespoons curry paste in a little oil for 30 seconds. Add 500g chicken, meat or fish and cook through. Add 1 cup coconut milk and simmer until meat is tender and thoroughly cooked. For green curry paste, use fresh green chillies in place of red.
Note

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Ingredients

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