Thai Red Curry Paste

This will make a few portions. It’ll give about 10-12 tablespoons of paste. It’s the basis of a lot of Thai dishes.

RED CURRY PASTE: (makes about 15 tablespoons)
5 dried red chillies (soaked for 15 minutes, drained and chopped)
10g shallots (finely chopped)
20g garlic (finely chopped)
1 tablespoon fresh galangal (finely chopped)
2 lemon grass (white parts finely chopped)
1 tablespoon lime peel (chopped)
1/2 tablespoon coriander roots and stalks (chopped)
1/2 teaspoon white pepper
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 tablespoon shrimp paste

In a pestle & mortar or with a hand blender or in a food processor. Mash into a smooth paste the red chillies, shallots, garlic, galangal, lemon grass, lime peel and coriander roots. Then stir in the ground coriander, cumin, pepper and shrimp paste.


One Response

  1. […] strongly advise you to make the RED CURRY PASTE in advance. Minced pork is just one of the dishes you can create with this recipe, so the paste you […]

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