Basic Thai red curry paste

Name: Basic Thai red curry paste
Prep time: 35 min
Cook time: 2 min
Total time: 37 min
Ingredients: 1 tsp cumin seeds; 2 tsp coriander seeds; 1/2 tsp black peppercorns; 1/2 tsp salt; 10 (20g) large dried chillies, soaked in warm water for 25 minutes, then finely chopped; 1 tsp grated galangal; 1 stalk lemongrass, white part only, finely chopped; Rind of 1/4 kaffir lime, finely chopped; 6 coriander roots, washed, finely chopped; 2 shallots, finely chopped; 4 cloves garlic, crushed; 2 tsp shrimp paste; 8 red birdseye chillies, seeded

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Prep Time: 35 minutes

Cook Time: 2 minutes

Total: 37 minutes

Author : Lisa Featherby

chilli main asian

Instructions

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Step 1

Place cumin, coriander and peppercorns in a small frying pan and dry roast over medium heat for 2 minutes or until fragrant. Remove from heat and cool to room temperature.

Step 2

Using a pestle and mortar, grind roasted spices until a fine powder forms. Add remaining ingredients and pound until a very smooth paste forms. (It is important that the paste is smooth.) Alternatively, add 1/4 cup water and, using a hand-held blender, blend until smooth. Paste will keep, covered in the refrigerator for up to 1 week, or frozen for 1 month.

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