Red curry paste

Red curry paste

By
From
East
Makes
250 g
Photographer
Leanne Kitchen

Ingredients

Quantity Ingredient
1 teaspoon cumin seeds
1 tablespoon coriander seeds
16 dried red chillies, soaked in boiling water for 30 minutes, drained
1/2 teaspoon freshly ground black pepper
8 coriander roots, scrubbed and chopped
8 garlic cloves, chopped
2 large red chillies, chopped
1 tablespoon fish sauce
6 bird’s eye chillies, chopped
1 cm piece fresh galangal, chopped
2 lemongrass stems, chopped, white part only
1 lime, zest finely grated
2 large red asian shallots, chopped
1 1/2 teaspoons gapi (thai shrimp paste)

Method

  1. In a small, heavy-based frying pan over medium–low heat, cook the cumin and coriander seeds, tossing the pan often, for 4 minutes or until fragrant. Cool. Grind to a fine powder in an electric spice grinder. Combine with the remaining ingredients in a food processor and process until smooth, adding a little water as necessary. Alternatively, use a mortar and pestle. The paste will keep in the refrigerator in an airtight container for up to 5 days. Freeze for up to 1 month.
Tags:
east
Leanne
Kitchen
Antony
Suvalko
asian
south
east
southeast
south-east
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