Red curry paste

Red curry paste

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From
Encyclopedia of Food and Cookery

Red and green curry pastes are called for in many Thai recipes. Make a batch of each and store in airtight jars in the refrigerator. It lasts for months and a small amount may be added to soups or stews or other Asian dishes to give them a lift.

Ingredients

Quantity Ingredient
5 dried long red chillies, seeded and chopped
6 garlic cloves, peeled and chopped
4 golden shallots, chopped
1 stalk lemongrass, finely sliced
2 cm piece fresh galangal, peeled and chopped
1 tablespoon coriander roots, chopped
1/2 tablespoon kaffir lime peel
1 teaspoon shrimp paste
1 teaspoon freshly ground white pepper
1 teaspoon coriander seeds, roasted
1/2 teaspoon cumin seeds, roasted
1 teaspoon ground nutmeg
pinch salt
2 tablespoons peanuts, roasted and ground

Method

  1. In a food processor or blender, pureé the chillies with the garlic, golden shallots, lemongrass, galangal, coriander roots and lime peel. Add enough water to make a paste.
  2. Wrap the shrimp paste in foil and ‘roast’ in a dry frying pan over moderate heat for several minutes, turning once, to release the aroma. Add to chilli mix with the pepper, coriander, cumin, nutmeg, salt and blend until combined, and then add the peanuts.

Variation

  • Gren curry paste: Make as above but use fresh green chillies in place of red chillies. You may add some green chilli leaves, fresh coriander leaves or even English spinach to increase the green colour.
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