Thai Red Curry Paste

13 ingredients
11 steps

Ingredients

  • 2 whole Limes, The Zest
  • 1 whole Medium Sized Bulb Of Garlic
  • 2-23 ounces, weight Lemon Grass
  • 15 whole Dried Red Peppers (soaked In Warm Water For 20 Minutes)
  • 6 whole Fresh Thai Peppers
  • 3-58 ounces, weight Galangal Root (Laos), Peeled And Chopped
  • 2-23 ounces, weight Coriander Roots (washed And With A Bit Of The Stem)
  • 3-58 ounces, weight Roughly Chopped Onions
  • 1 teaspoon Belachan (trassi, Also Known As Shrimp Paste)
  • 1 Tablespoon Ground Cumin
  • 1 teaspoon Ground Black Pepper
  • 2 Tablespoons Sesame Oil
  • 4 Tablespoons Vegetable Oil

Directions

  1. 1
    1.
  2. 2
    Add the lime zest, garlic, lemon grass, soaked and drained peppers, fresh peppers, galangal root, coriander root, onion and belachan in a food processor and blend into a relatively smooth paste.
  3. 3
    2.
  4. 4
    Put the mixture in a skillet and add the cumin, black pepper and both of the oils.
  5. 5
    Cook the spices as fast as you can without burning them and keep stirring all the time.
  6. 6
    If you stop stirring the spices will burn.
  7. 7
    3.
  8. 8
    Once the spices cook transfer them to a sterilized and airtight container.
  9. 9
    Then put the container in a bowl with icewater to cool the paste.
  10. 10
    Store in the fridge.
  11. 11
    To use: one tablespoon is usually enough to flavour a curry for 4 people.

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