Red Curry Paste

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Preparation Time: 20 minutes
Cooking time: 0 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 1
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Ingredients:

Metric Imperial

10 red chillies, de-seeded & sliced

1.5 tsp(s) chilli powder

115 gm(s) dark red onions or shallots, sliced

4 garlic cloves

3 lemongrass stalks, lower part of stem sliced & bruised

1cm piece galangal, peeled, sliced & bruised

4 fresh coriander sprigs, stems only

1-2 tbsp(s) groundnut oil

1 tsp(s) grated dried citurs peel

1cm cube blachan, prepared

1 tbsp(s) coriander seeds

2 tsp(s) cumin seeds

1 tsp(s) salt

Used a great deal in Thai cooking.

Posted by: Sarah Scott on 28 October 2008

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Cooking Steps:

Pound the chillies or chilli powder, onions or shallots, garlic, lemongrass, galangal and the stems from the coriander sprigs in a mortar to a paste, gradually adding the oil. Add the dried citrus peel and blachan*.

Dry fry the coriander and cumin seeds, then turn them into a clean mortar and grind them to a powder. Add the ground spices to the paste with the salt and mix well.

Makes about 175g - can be refigerated for up to 4 weeks, or frozen.

*Blachan is a strong-smelling firm paste made of fermented shrimps, used as a flavouring. To prepare blachan, wrap a piece in foil and dry fry over a gentle heat for 5 minutes, turning occasionally.