Peanut curry paste

Peanut curry paste

By
From
New Thai Food
Makes
1 1/2 cups
Photographer
Jeremy Simons

Paste

Ingredients

Quantity Ingredient
1 red onion, chopped
5 garlic cloves, peeled
4 cm piece fresh galangal, peeled
1 lemongrass stem, finely sliced, white part only
2 tablespoons roasted peanuts
1 kaffir lime, zested
1 teaspoon shrimp paste, roasted
10 dried long red chillies, seeded and soaked in warm water for 20 minutes, drained

Spice mix

Quantity Ingredient
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 teaspoon white peppercorns
1 tablespoon sea salt

Method

  1. To make the paste, pound the onion, garlic and galangal in a mortar and pestle to a uniform paste. Transfer to a food processor.
  2. Add the remaining paste ingredients to the mortar and pound to a paste. Add to the food processor and blend everything together to form a smooth red paste.
  3. To make the spice mix, moisten the coriander and cumin 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 a small heavy-based saucepan or wok over a medium heat for 10 minutes – they need to be very fragrant when done. Set aside to cool.
  4. When cool, combine with the peppercorns and salt and grind in a spice or coffee grinder to a fine powder. Pass the powder through a fine-mesh sieve.
  5. Stir the sieved spice mix into the paste and mix well, then put in an airtight container. This paste keeps in a refrigerator for 4–6 days, or you can freeze it.
Tags:
Martin
Boetz
New
Thai
Food
Thailand
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