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Basic Thai red curry paste



Basic Thai red curry paste
Recipe type: Tips
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Produce authentic tasting Thai food at home with this superb red curry paste.
  • 1 tsp cumin seeds
  • 2 tsp coriander seeds
  • ½ tsp black peppercorns
  • ½ 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 ¼ 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
  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.
  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 ¼ 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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