Light red curry paste

Light red curry paste

By
From
New Thai Food
Makes
1 cup
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
1 red onion, chopped
5 garlic cloves, peeled
1 lemongrass stem, finely sliced, white part only
2.5 cm piece fresh galangal, peeled and finely sliced
1 tablespoon kaffir lime zest, grated
2 coriander roots, scraped and cleaned
4 red bird’s eye chillies
1 teaspoon sea salt
1 teaspoon shrimp paste, roasted
8 dried long red chillies, seeded and soaked in warm water for 20 minutes, drained
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1/2 teaspoon white peppercorns

Method

  1. Dry-roast the onion in a small heavy-based saucepan or wok over a medium heat until caramelised and slightly brown, for about 5–6 minutes. Allow to cool a little.
  2. Pound the onion, garlic, lemongrass, galangal, lime zest, coriander roots and bird’s eye chillies with the salt in a mortar and pestle to a uniform paste. Put in a food processor with the shrimp paste and soaked and drained chillies, and blend to a smooth paste.
  3. Moisten the coriander and cumin seeds with cold water, then drain immediately. (This helps to cook them evenly all the way through without the outside burning.) Dry-roast the spices slowly in the small heavy-based saucepan or wok over a medium heat until fragrant, for 5–6 minutes – they need to be very fragrant when done. Set aside to cool.
  4. When cool, grind with the peppercorns in a spice or coffee grinder to a fine powder.
  5. Stir the ground spices into the paste and mix well, then seal in an airtight container. This paste keeps for 7 days in the refrigerator, or it can be frozen.
Tags:
Martin
Boetz
New
Thai
Food
Thailand
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