Thai Red Curry Paste Recipe

ingredients

1 tablespoon coriander seeds
2 teaspoons cumin seeds
1 teaspoon black peppercorns
2 teaspoons dried shrimp paste
1 teaspoon ground nutmeg
12 dried or fresh red chilies, roughly chopped
1 cup French shallots, chopped
2 tablespoons oil
4 stems lemongrass (white part only), finely chopped
12 cloves (small) garlic, chopped
2 tablespoons fresh coriander roots, chopped
2 tablespoons fresh coriander stems, chopped
6 kaffir lime leaves, chopped
2 teaspoons grated lime rind
2 teaspoons salt
2 teaspoons turmeric
1 teaspoon paprika

directions

Place the coriander and cumin seeds in a dry frying pan and heat for 2-3 minutes, shaking the pan constantly. Place the roasted spices and peppercorns in a mortar and pestle or clean (coffee) grinder and work them until they are finely ground.

Wrap the shrimp paste in a small amount of foil and cook under a hot grill for 3 minutes, turning the package twice.

Process the ground spices, roasted shrimp paste, nutmeg and chilies in a food processor for 5 seconds. Add the remaining ingredients and process for 20 seconds at a time, scraping down the sides of the bowl with a spatula each time, until the mixture forms a smooth paste. Store in your fridge or freezer.

Fresh Thai curry paste will keep for up to 3 weeks in an airtight container in the refrigerator.

Allow frozen curry paste to defrost for 30 minutes at room temperature before using. Frozen paste will keep for up to 4 months.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

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