Thai Red Curry Paste

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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

DIRECTIONS:
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.

Try some of my other recipes…