Red Curry Paste Nov25


Ingredients:-

  • 16 dried chillis , chopped into 1 cm / 0.5' pieces seeds shaken out (Note 1)
  • 2 tbsp lemongrass , sliced, reedy outer skin removed (1 large) (Note 2)
  • 1 tbsp grated galangal, peeled and grated (Note 3)
  • 4 garlic cloves, peeled whole
  • 1 tbsp shrimp paste in oil (Note 4)
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1 tbsp chopped coriander/cilantro stem and roots (Note 5)
  • 2 red shallots , peeled and roughly chopped (Note 6)
  • 1 tsp lime zest
  • ΒΌ cup reserved chilli soaking water

Method:-

  • Taste dried chillies for spiciness - see Note 1. Place the chopped chillies in a large boil and pour over about 3 cups of freshly boiled water. Leave to soak for a good 30 minutes or so.
  • Remove chillis and reserve water.
  • Put chillis in a blender or powerful food processor.
  • Add remaining curry paste ingredients into the blender along with 1/4 cup of the chilli soaking water.
  • Blitz on high until smooth - test by rubbing between your fingers. It takes around 20 seconds in my Vitamix which is a powerful blender. It might take up to 1 minute. Use a touch more water as required to aide with blending.
  • Scrape into a bowl or airtight container. Store for up to 3 days in the fridge, or freeze it to use later.
  • Use in place of store bought curry paste in recipes that call for it - especially Thai Red Curry!

Details
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