Thai Red Curry Paste

This dark and pungent curry paste makes a great alternative to dried Indian spices, but with a Far East flavour. An essential ingredient for making a Thai red curry.


4          Lemongrass stems, trimmed and chopped

4          Medium red chillies

1 tbs     Fresh ginger, grated

4          Shallots

6          Garlic cloves

4 tsp     Coriander seeds

2 tsp     Cumin seeds

1 tbs     Hot paprika

2          Limes, grated zest and juice

Preparation and cooking

Split the chillies in half and remove the seeds. Take a small frying pan and pre-heat over a medium heat, then add the coriander and cumin seeds. Toss them around in the pan to dry roast them to draw out their flavours for 4-5 minutes. Tip them into a pestle and mortar and crush them to a fine powder.

Now place the chillies, spices and all the other ingredients into a food processor and whizz them to a coarse paste. This will make about 8 tablespoons of mixture that can be used either right away in recipes, or frozen until needed.


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