Rich red curry paste

Rich red curry paste

By
From
New Thai Food
Makes
1 1/2 cups
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
1 onion, chopped
6 garlic cloves, peeled
1 lemongrass stem, sliced, white part only
1 tablespoon sea salt
4 cm piece fresh galangal, peeled
6 coriander roots, scraped and cleaned
2 kaffir limes, zested
8 dried long red chillies, seeded and soaked
1 teaspoon shrimp paste, roasted
1 1/2 teaspoons coriander seeds
1 teaspoon white peppercorns

Method

  1. Pound the onion, garlic and lemongrass with the salt in a mortar and pestle to a uniform paste. Transfer to a food processor.
  2. Add the galangal, coriander roots and lime zest to the mortar and pound to a paste, then also add to the food processor.
  3. Add the chillies and shrimp paste to the mortar and pound to a paste. Transfer to the food processor and blend to a smooth paste. It should smell very fragrant and citrusy.
  4. Moisten the coriander seeds with cold water, then drain immediately. (This helps to cook it evenly all the way through without the outside burning.) Dry-roast the seeds slowly in a small heavy-based saucepan or wok over a medium heat until fragrant, for about 5–6 minutes – they need to be very fragrant when done. Set aside to cool.
  5. When cool, grind with the peppercorns in a spice or coffee grinder to a fine powder.
  6. Stir the spices into the paste and mix well, then seal in an airtight container. This paste keeps for 7 days in the refrigerator, or it can be frozen.
Tags:
Martin
Boetz
New
Thai
Food
Thailand
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