Thai Red Curry Paste

Today I am in the mood for Thai cooking

Did I ever share my recipe for Thai red curry paste?

The only advice I’d like to give you: do wear gloves while cutting the chillies!

I deseeded and cut about 10 of those beasts and, of course, forgot the gloves. Even Roco, my dog, watches me now from a safe distance with reproachful eyes.

 

 

Fresh red chili and lemongrass

 

 

 

Late Bloomers Thai Red Curry Paste

Thai red curry paste is easy to make and it tastes so much better and fresher than the store-bought stuff.

Store leftover curry paste in the fridge or freeze for future use.

Yield: for about 4 meals

Ingredients

4 medium red chillies , cut in half and discard the seeds

4 stalks lemongrass, minced

2 tsp cumin seeds

2 tsp coriander seeds

4 shallots, sliced

4 cloves garlic

1 TS grated ginger

1 TS fish sauce

3 limes grated zest and juice

2 TS cayenne pepper

1 tsp. brown sugar

1 pinch sea salt

 

Method

Roast dry spices in a dry skillet to release all the lovely flavours. Tip them in a mortar and crush as finely as possible

Place all ingredients in a food processor and blend to a smooth paste

If too salty, add some fresh lime or lemon juice

Add more chilli for more heat

You can bottle up any leftovers, keep it in the refrigerator for up to 2 weeks or freeze.

Click here a printer friendly copy of the recipe

cumin and coriander seeds

 

 

Use red curry paste for a vegetarian dish or add diced chicken or beef. I normally take 2 TS of the paste and mix it with 500 – 800 ml coconut milk. Let it gently simmer, do not boil at high temperatures.

 

Enjoy!