Red curry paste

Red curry paste

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

Ingredients

Quantity Ingredient
1 red onion, chopped
5 garlic cloves, peeled
4 coriander roots, scraped and cleaned
4 cm piece fresh galangal, finely sliced
1 lemongrass stem, finely sliced, white part only
1 teaspoon dried shrimp, soaked in warm water for 10 minutes, drained
50g smoked trout
1 tablespoon shrimp paste, roasted
10 dried long red chillies, seeded and soaked in warm water for 20 minutes, drained
1 tablespoon sea salt
1 tablespoon white peppercorns, ground

Method

  1. Pound the onion, garlic, coriander roots and galangal in a mortar and pestle to a uniform paste. Transfer to a food processor.
  2. Add the lemongrass, dried shrimp, smoked trout, shrimp paste, chillies and salt to the mortar and pound to a uniform paste. Add to the food processor. Blend to a smooth paste, then mix through the ground pepper.
  3. Store in an airtight container. The paste keeps for 4–6 days in the refrigerator. It also freezes well.
Tags:
Martin
Boetz
New
Thai
Food
Thailand
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